SPIKED LEMONADE

A touch of rum gives a tropical twist to this fabulous homemade lemonade. For an easy variation, substitute your favorite vodka for the rum.

—Taste of Home Test Kitchen

Prep: 15 min. + chilling Makes: 8 servings (2 qt.)

2¹ ₄ cups sugar

5 cups water, divided 1 Tbsp. grated lemon zest 1³ ₄ cups fresh lemon juice 1 cup light rum or vodka 6 to 8 cups ice cubes GARNISH

Lemon slices 1. In a large saucepan, combine sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice and remaining water. Pour into a 2-qt. pitcher; refrigerate until chilled.

2. Stir in rum. For each serving, place ³₄-1 cup ice in a Collins or highball glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired. Per cup: 296 cal., 0 fat (0 sat. fat), 0 chol., 1mg sod., 61g carb. (56g sugars, 0 fiber), 0 pro.

Two kinds of berries go into this delicious jam. I always keep some of the spread on hand to enjoy for breakfast or as a sweet treat during the day.

—Irene Hagel, Choiceland, SK

Prep: 15 min. Process: 10 min.

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Makes: about 8 half-pints

5 cups fresh or frozen raspberries 3 cups fresh or frozen blueberries 1 Tbsp. bottled lemon juice

1 Tbsp. grated lemon zest 1 pkg. (1³ ₄ oz.) powdered fruit pectin 6 cups sugar

1. In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in the sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.

2. Remove from heat; skim off any foam. Carefully ladle hot mixture into hot halfpint jars, leaving ¹₄ in. of headspace. Remove air bubbles; wipe jar rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Per 2 Tbsp.: 86 cal., 0 fat (0 sat. fat), 0 chol., 0 sod., 22g carb. (20g sugars, 1g fiber), 0 pro.