Recipe: Raspberry or Mixed Berry No-Cook Jam (using frozen berries, refrigerator jam)
Preserving - Jams, JelliesRASPBERRY OR MIXED BERRY NO-COOK JAM
"Great berry flavor and it takes less than 20 minutes to make! Use this soft-set jam to top bagels with cream cheese, heat with a little maple syrup and pour over pancakes or crepes, stir into plain yogurt or pour over cheesecake or ice cream."
Measure accurately for best results:
1 (1.32 lb) package frozen raspberries or berry mix, thawed
4 cups granulated sugar*
1 85 ml pouch liquid fruit pectin
2 tablespoons lemon juice
In shallow dish, crush berries with potato masher. Measure exactly 2 cups and place in large bowl. Gradually stir in sugar into crushed berries. Let stand for 10 minutes.
Stir in pectin and lemon juice. Stir for 3 minutes. Pour into jars or plastic containers. Cover and let stand at room temperature for 24 hours or until set.
Refrigerate jam for up to a month or freeze up to 6 months.
*Do not reduce amount of sugar or jam will not set.
Makes 4 1/2 cups
Source: Good Eating magazine, Vol 9, Spring/Summer 2004
"Great berry flavor and it takes less than 20 minutes to make! Use this soft-set jam to top bagels with cream cheese, heat with a little maple syrup and pour over pancakes or crepes, stir into plain yogurt or pour over cheesecake or ice cream."
Measure accurately for best results:
1 (1.32 lb) package frozen raspberries or berry mix, thawed
4 cups granulated sugar*
1 85 ml pouch liquid fruit pectin
2 tablespoons lemon juice
In shallow dish, crush berries with potato masher. Measure exactly 2 cups and place in large bowl. Gradually stir in sugar into crushed berries. Let stand for 10 minutes.
Stir in pectin and lemon juice. Stir for 3 minutes. Pour into jars or plastic containers. Cover and let stand at room temperature for 24 hours or until set.
Refrigerate jam for up to a month or freeze up to 6 months.
*Do not reduce amount of sugar or jam will not set.
Makes 4 1/2 cups
Source: Good Eating magazine, Vol 9, Spring/Summer 2004
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