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Recipe by: callysta
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See below ingredients and instructions of the recipe
3 c Fully ripe raspberries 4 c Sugar
1/2 c Finely ground peeled and 2 tb Fresh lemon juice
-cored apples 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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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