INGREDIENTS

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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