Cran-Raspberry Honey Spread

• 2-1/2 cups fresh or frozen sweetened raspberries, thawed
• 2 cups fresh or frozen cranberries, thawed
• 1 cup chopped peeled apple
• 2-1/2 cups honey
• 1-1/2 cups sugar
• 1 pouch (3 ounces) liquid fruit pectin

1. Pulse raspberries, cranberries and apple in batches in a food processor until almost smooth. Transfer to a Dutch oven.
2. Stir in honey and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam.
3. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

raspberries, cranberries, apple, honey, sugar, liquid fruit pectin

Taken from www.tasteofhome.com/recipes/cran-raspberry-honey-spread/ (may not work)