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No-Cook Raspberry Apple Jam

 
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17

No-Cook Apple Raspberry Jam recipe

Yield

48

servings

Prep

30

min

Cook

0

min

Ready

24

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 

Ingredients

3 cups raspberries
fully ripe
½ cup apples
finely peeled, cored
*
4 cups sugar
2 tablespoons lemon juice
3 ounces fruit pectin, liquid
liquid, one pouch
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 8231% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 71g 71%
Dietary Fiber 6g 24%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 46%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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