| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Crushed berries, fresh or frozen |
| 2 | c | Chopped Bartlett pears |
| 4 1/2 | c | Sugar |
| 3/4 | c | Water |
| 1 | Box Certo crystals fruit pectin |
INSTRUCTIONS
** %%%% THE RASPEARRY %%%% ** NO COOK RASPBERRY PEAR JAM Mix prepared fruits in a large bowl. Add sugar, mix well and let stand for 10 minutes. Combine water and fruit pectin crystals in a small saucepan. Bring to a boil for 1 minute, stirring constantly. Stir pectin into fruit mixture. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids. Let stand at room temperature until set,(may take up to 24 hours.) Store in the freezer, or up to 3 weeks in the fridge. Makes 6 cups. ** %%%%% THE ORANGEBERRY %%%%% ** NO COOK STRAWBERRY ORANGE JAM 1 1/2 Cups crushed strawberries 1 medium orange 4 Cups sugar 2 Tbsp lemon juice 1 pouch Certo liquid fruit pectin Measure prepared strawberries in a large bowl. Grate 2 tsp rind from orange. Peel and section orange. Remove membranes and chop. Add rind, orange peices and sugar to the strawberries. Mix well and let stand for 10 minutes. Stir in lemon juice and liquid fruit pectin. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids. Let stand at room temperature until set, (may take up to 24 hours.) Store in freezer, or fridge for 3 weeks. Makes 5 cups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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