Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let tand for 10 minutes. Stir in lemon juice and liquid fruit pectin. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. cover with tight lids and let stand at room temperature until set (may take 24 hours) Store in freezer, or for 3 weeks in refrigerator. Makes 4-1/2 cups. Origin: Readers Digest, Canadian Edition, June 1993. Shared by: Sharon Stevens
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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 4 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 0.2mg||0 %|
|Potassium 28.7mg||1 %|
|Total Carbohydrate 488.7g||144 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 488.7g|
|Protein 0.1g||0 %|
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Calories per serving: 1890
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