No-cook apple raspberry jam

Yield: 4 servings

Measure Ingredient
3 cups Fully ripe raspberries
½ cup Finely ground peeled and cored apples
4 cups Sugar
2 tablespoons Fresh lemon juice
1 \N 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 1-½ 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 ¼ 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 4-½ cups.

Origin: Appeal (quarterly publication for Overwaitea Foods.) Shared by: Sharon Stevens.

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