Recipe - No-Cook Apple Raspberry Jam

3 cup Fully ripe raspberries
One half cup Finely ground peeled and
cored apples
4 cup Sugar
2 tablespoon 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 1One half 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 One fourth 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 4One half cups.

Origin: Appeal (quarterly publication for Overwaitea Foods.) Shared by:
Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini