White Chocolate Tayberry Spread

• 6 cups Tayberries (or Raspberries Or Blackberries)
• 1 whole Banilla Bean, Split Lengthwise
• 1 box (1.75 Oz. Size) Regular Powdered Fruit Pectin
• 6 cups Sugar
• 9 ounces, weight White Baking Chocolate (with Cocoa Butter) Finely Chopped
• 2 teaspoons Vanilla Extract
• 8 jars 1/2 Pint Sterilized And Dried For Canning

1. You will also need 8 jars (half-pint size), sterilized and dried for canning.
2. Use a potato masher (I use my Pampered Chef mix n' chop) to slightly crush the berries. Add vanilla bean and put mixture on the stove over medium heat. Heat for 5 minutes, stirring often.
3. Add in the pectin and stir constantly to dissolve. Bring mixture to a full boil and add in the sugar. Return to a full boil and boil hard for 1 minute.
4. Remove from heat and fish out the vanilla bean to discard. Add in the white chocolate and stir until completely melted. Stir in vanilla extract.
5. Ladel hot sauce into hot sterilized jars. Assemble lids and rings and process in a boiling water bath for 10 minutes.

tayberries, banilla bean, sugar, weight white baking chocolate, vanilla, canning

Taken from tastykitchen.com/recipes/canning/white-chocolate-tayberry-spread/ (may not work)