| previous | next |
Title: Red Raspberry Jam
Categories: Preserve
Yield: 6 Servings
| 3 | c | Finely mashed or sieved red raspberries |
| 6 | c | Sugar |
| 1 | pk | Powdered pectin |
| 1 | c | Water |
Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 9 half pints.
Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-1/2 cups.
Grape Jam: Follow recipe for red raspberry jam, except seeds are separated after heating Concord Grapes. Crush grapes. Simmer grapes without adding water until grapes have softened. Put pulp through a colander or food mill before measuring.
Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are pitted and put through a food chopper or blender before measuring.
From: Ball Blue Book Shared By: Pat Stockett
| previous | next |