Title: No-Cook Apple Raspberry Jam
Categories: Desserts, Jams
Yield: 4 servings
3 c Fully ripe raspberries
1/2 c Apples; cored, peeled, &
-finely ground
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin
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 minutes. (A few sugar
crystals will remain.) Ladle jam into clean containers, leaving
1/4" 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.
Recipe by Appeal (quarterly publication for Overwaitea Foods.)
