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Name: No-Cook Red Raspberry Jam
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Pectin liquid; 3 c Sugar; 3 c Raspberries

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INGREDIENTS

1/4 c Pectin ; liquid
3 c Sugar
3 c Raspberries

Servings

INSTRUCTIONS

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.

NOTES

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No-Cook Red Raspberry Jam

1/4 c Pectin liquid
3 c Sugar 
3 c Raspberries

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.

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Nutrition

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Serving Size: 1 Serving (2225g)
Recipe Makes: 1

Calories: 7164
Calories from Fat: 22 (0%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 3.7mg		0 %
Potassium 593.2mg		16 %
Total Carbohydrate 1844.9g		543 %
	Dietary Fiber 25.2g	101 %
	Sugars, other 1819.7g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7164

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