|
| Blue Book Raspberry Jam
2 quarts of washed raspberries, drained
1/3 cup of water
1 tablespoon of lemon juice
1 tablespoon of grated lemon peel
1 package of powdered pectin
6 cups of sugar
Combine raspberries, water, lemon juice, lemon peel and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring frequently. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
Pour hot into sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
This recipe yields about 5 half-pints.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"5 half-pints"
NOTES : Recipe originally from Jan Olsen, of Los Gatos, CA as published in the San Jose Mercury News, 09-15-1999
|
Dips & Sauces Cookbooks
|
|
| |
 |
