Recipe - No-Cook Red Raspberry Jam

3 cup Raspberries
3 cup Sugar
One fourth cup Pectin; liquid

Date: Fri, 9 Feb 1996 20:37:07 0500

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : Jo Anne Merrill

1. Prepare the jelly jars by washing in hot, sudsy water; rinse with
boiling water and invert on towel to drain.

2. Sort, rinse and drain raspberries. Force through coarse sieve or food
mill enough berries to yield 1One half cups sieved berries.

3. Mix the sieved berries with 3 cups sugar; set aside for 20 minutes. Mix
thoroughly the raspberries andOne fourth cup bottled liquid pectin.

4. Fill jelly glasses to withinOne half inch of top. Cover with lids for jars,
or aluminum foil. Let jam stand at room temperature overnight or until
jellied.

5. Jam MUST be stored in refrigerator or freezer. It will not keep at room
temperature after the initial jelling time. Yield: Four 8ounce glasses.
NOTES : A widemouthed funnel helps in filling the jars. Be sure to wipe
any food particles from above the fill line with a damp paper towel.

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