INGREDIENTS

INSTRUCTIONS

Date: Fri, 9 Feb 1996 20:37:07 -0500  From: kmeade@ids2.idsonline.com
(The Meades)  Recipe By : Jo Anne Merrill  Prepare the jelly jars by
washing in hot, sudsy water; rinse with  boiling water and invert on
towel to drain. Sort, rinse and drain  raspberries. Force through
coarse sieve or food mill enough berries  to yield 1-1/2 cups sieved
berries. Mix the sieved berries with 3  cups sugar; set aside for 20
minutes. Mix thoroughly the raspberries  and-1/4 cup bottled liquid
pectin. Fill jelly glasses to within-1/2  inch of top. Cover with lids
for jars, or aluminum foil. Let jam  stand at room temperature
overnight or until jellied. Jam MUST be  stored in refrigerator or
freezer. It will not keep at room  temperature after the initial
jelling time.  Yield: Four 8-ounce  glasses. NOTES : A wide-mouthed
funnel helps in filling the jars. Be  sure to wipe any food particles
from above the fill line with a damp  paper towel.
MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES LIST SERVER  From the
MasterCook recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2514
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 9.7mg
Potassium: 569.2mg
Carbohydrates: 643.9g
Fiber: 24g
Sugar: 615.1g
Protein: 4.4g