| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jams | 6 | Servings | ||
INGREDIENTS
| 3 | c | Finely mashed or sieved red raspberries |
| 6 | c | Sugar |
| 1 | pk | Powdered pectin |
| 1 | c | Water |
INSTRUCTIONS
Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 9 half pints. Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-1/2 cups. Grape Jam: Follow recipe for red raspberry jam, except seeds are separated after heating Concord Grapes. Crush grapes. Simmer grapes without adding water until grapes have softened. Put pulp through a colander or food mill before measuring. Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are pitted and put through a food chopper or blender before measuring. From: Ball Blue Book Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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