Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 1-1/2 cups sieved berries. 3. Mix the sieved berries with 3 cups sugar; set aside for 20 minutes. Mix thoroughly the raspberries and-1/4 cup bottled liquid pectin. 4. Fill jelly glasses to within-1/2 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 8-ounce glasses. NOTES : A wide-mouthed funnel helps in filling the jars. Be sure to wipe any food particles from above the fill line with a damp paper towel. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.
