Name: No-Cook Apple Raspberry Jam
Ingredients: 3 c Fully ripe raspberries; 1/2 c Finely ground peeled and cored apples; 4 c Sugar; 2 tb Fresh lemon juice; 1 Pouch liquid fruit pectin

If Christ is, to us, only our substitute to admire and not also our example to follow, we will not rouse ourselves to do hard things in obedience to Him. That will be spiritually deadening in the long run. If Christ is, to us, only our example to follow and not first our substitute to admire, we will not lean on Him as our savior and be freed from ourselves. That too is spiritually deadening in the long run. We can get it wrong and still thrive for a while. But in the long run, only a well-proportioned theology can keep us spiritually alive.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Fruits		Desserts, Jams	4	Servings

INGREDIENTS

3	c	Fully ripe raspberries
1/2	c	Finely ground peeled and cored apples
4	c	Sugar
2	tb	Fresh lemon juice
1		Pouch liquid fruit pectin

INSTRUCTIONS

Thoroughly crush the berries, using a potato masher, sieve half of the pulp
to remove some of the seeds, if desired; measure 1-1/2 cups of prepared
berries; pour into a large bowl. Add apples. Add sugar to bowl; mix well;
let stand 10 minutes.  Add lemon juice and liquid fruit pectin to bowl;
stir for 3 mintes. ( A few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with tight fitting lids; let
stand at room temperature until set ( may take up to 24 hours) store in
freezer.  Jam can be stored in the refrigerator if used within 3 weeks.
Makes 4-1/2 cups.
Origin:  Appeal (quarterly publication for Overwaitea Foods.) Shared by:
Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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