No-Cook Raspberry Apple Jam
No-Cook Apple Raspberry Jam recipe
Yield
48 servingsPrep
30 minCook
0 minReady
24 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
raspberries
fully ripe |
|
| 118 | ml |
apples
finely peeled, cored |
*
|
| 946 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 86.7 | ml/g |
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.
