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 1/2 hours). Adjust the consistency by baking a little longer if its not thick enough; if its too thick, add water, a spoonful at a time, until its 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 MM-Recipes Digest V4 #232 by Marilyn Olander
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|Serving Size: 1 Serving (819g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 100.1mg||3 %|
|Total Carbohydrate 755.8g||222 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 755.5g|
|Protein 0.3g||0 %|
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Calories per serving: 2920
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