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Raspberry Jelly

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Submitted by darrenb7

Ingredients

3 1.4
POUNDS KG RASPBERRIES
3 1.4
POUNDS KG APPLES
1 1
X X SUGAR *

Directions

Wash raspberries.

Remove stems.

Cover with water and cook until soft.

Drain through jelly bag.

Wash apples.

Remove stems, blossom ends, and seeds.

Cut in quarters.

Cover with water.

Cook slowly until tender.

Drain through jelly bag.

Combine raspberry and apple juice in equal proportions.

Use ⅔ cup sugar for each cup juice.

Boil rapidly until jelly sheets from spoon.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 681g (24.0 oz)
Amount per Serving
Calories 340 7% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 28g 28%
Dietary Fiber 27g 106%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 171%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 

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