No-Cook Raspberry Apple Jam
No-Cook Apple Raspberry Jam recipe
finely peeled, cored
fruit pectin, liquid
liquid, one pouch
Thoroughly crush the berries, using a potato masher, sieve half of the pulp to remove some of the seeds, if desired; measure 1½ 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 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 4½ cups.