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Recipe by: lucilia
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See below ingredients and instructions of the recipe
3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin
Thoroughly crush the berries, using a potato masher, sieve half of
the pulp to remove some of the seeds, if desired; measure 1-1/2 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 mintes. ( A few sugar crystals will
remain) Ladle jam into clean containers, leaving 1/4 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 4-1/2 cups.
Origin: Appeal (quarterly publication for Overwaitea Foods.) Shared
by: Sharon Stevens.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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