No-cook Apple Raspberry Jam
| 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 842
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.3mg
Potassium: 188.1mg
Carbohydrates: 216.3g
Fiber: 6.8g
Sugar: 207.5g
Protein: 1.2g