No-cook Apple Raspberry Jam Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Fully ripe raspberries,
1/2 cup: Finely ground peeled and cored apples,
4 cup: Sugar,
2 tbsp: Fresh lemon juice,
1: Pouch liquid fruit pectin,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp