Recipe - Low Sugar Baked Berry Jam

8 cup Raspberries; blackberries,
boysenberries, blueberries,
or hulled strawberries
1 One fourth cup Sugar
3 tablespoon Fresh lemon juice

Rinse berries, drain dry, and put in a 10 x 15 inch baking pan. (Slice
strawberries.) Mix fruit, sugar, and lemon juice. Bake, uncovered, in a 375
F oven until berries release juice, about 10 minutes. Meanwhile, put a
ceramic saucer in the freezer.

Reduce oven temp to 325 F. Every 20 minutes or so, gently stir berries to
moisten well with juices. Bake until a little berry liquid spooned onto the
chilled saucer leaves a clear track when you draw the tip of a spoon
through it (this takes from 1 hour to 1 One half hours). Adjust the consistency
by baking a little longer if it's not thick enough; if it's too thick, add
water, a spoonful at a time, until it's the right thickness. Makes about 2
cups.

Spoon, hot, into sterilized jars. Cover airtight. Keep in the refrigerator.

Per T raspberry: 61 cal (3 % from fat); 0.4 g protein; o.2 g fat (0 g sat);
15 g carbo; 0.5 mg sodium; 0 mg chol

Recipe from the July, 1994 issue of Sunset Magazine.

Posted to MMRecipes Digest V4 #232 by Marilyn Olander
molander@pop.primenet.com on Sep 02, 1997