No-Cook Red Raspberry Jam

Title:
No-Cook Red Raspberry Jam

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     3 c  Raspberries


     3 c  Sugar


   1/4 c  Pectin; liquid






 Date: Fri, 9 Feb 1996 20:37:07 -0500


 


 From: kmeade@ids2.idsonline.com (The Meades)


 


 Recipe By : Jo Anne Merrill


 


 1. Prepare the jelly jars by washing in hot, sudsy water; rinse with


 boiling water and invert on towel to drain.


 


 2. Sort, rinse and drain raspberries. Force through coarse sieve or food


 mill enough berries to yield 1-1/2 cups sieved berries.


 


 3. Mix the sieved berries with 3 cups sugar; set aside for 20 minutes. Mix


 thoroughly the raspberries and-1/4 cup bottled liquid pectin.


 


 4. Fill jelly glasses to within-1/2 inch of top. Cover with lids for jars,


 or aluminum foil. Let jam stand at room temperature overnight or until


 jellied.


 


 5. Jam MUST be stored in refrigerator or freezer. It will not keep at room


 temperature after the initial jelling time.  Yield: Four 8-ounce glasses.


 NOTES : A wide-mouthed funnel helps in filling the jars. Be sure to wipe


 any food particles from above the fill line with a damp paper towel.


 


 MC-RECIPE@MASTERCOOK.COM


 


 MASTERCOOK RECIPES LIST SERVER


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.