| 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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