Honey Nut Butter and Jelly Tracey Seaman and Katie Barreira   From Every Day with Rachael Ray December-January 2008 MAKES 6 CUPS EACH Prep Time: 15 min Cook Time: 1 hr 1 16-ounce bag frozen strawberries, thawed 1 16-ounce bag frozen blueberries, thawed 1 12-ounce bag frozen raspberries, thawed 6 cups sugar 1 teaspoon salt 1/3 cup orange juice Grated peel of 1 lemon plus 1 tablespoon juice Five 10-ounce containers salted mixed nuts 1 tablespoon honey 4 tablespoons butter, cut into 4 pieces, at room temperature 3 teaspoons peanut oil or vegetable oil 1. In a large saucepan, bring the thawed fruits and their juices, the sugar and salt to a simmer. Stir in the orange juice, lemon peel and lemon juice, increase the heat to medium and simmer for 50 minutes. Let cool slightly. 2. Meanwhile, in a large pot of water, working in batches if necessary, boil 6 empty 8-ounce jars for 10 minutes. When the jelly is ready, using tongs, transfer the jars to a clean, dry towel. Pour the jelly into the jars, filling within 1/2 inch of the rim. Cover with a clean cloth and let cool at room temperature for 1 hour, then screw on the lids and let sit at room temperature for 1 more hour. Refrigerate until using. 3. Using a food processor, grind the nuts and honey until the mixture starts to clump together. With the machine on, add the butter 1 piece at a time, mixing after each addition. Slowly drizzle in the peanut oil and process until the mixture is smooth and spreadable. Boil 6 jars, as in Step 2, and fill; you?ll have some nut butter left for snacking.

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