| 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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