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No Cook Apple Raspberry Jam
from: Recipes-ExchangeIngredients
* 3 cup fully ripe raspberries
* 1/2 cup finely ground peeled and cored apples
* 4 cup sugar
* 2 tbs fresh lemon juice
* 1 pouch liquid fruit pectin
Preparation
Thoroughly crush the berries, using a potato masher, sieve half of the pulp to remove some of the seeds, if desired; measure 1-1/2 cups of prepared berries; pour into a large bowl.
Add apples. Add sugar to bowl; mix well; let stand 10 minutes. Add lemon juice and liquid fruit pectin to bowl; stir for 3 minutes. (A few sugar crystals will remain) Ladle jam into clean containers, leaving 1/4 inch head space; cover with tight fitting lids; let stand at room temperature until set (may take up to 24 hours) store in freezer.
Jam can be stored in the refrigerator if used within 3 weeks.
Makes 4-1/2 cups.
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