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Jam: No Cook Red Raspberry Freezer Jam

Source of Recipe

Best of Country Cooking


List of Ingredients

2 quarts fresh red raspberries (3 1/2c. pulp)
1/4 cup lemon juice
1 package liquid pectin (3 oz)
1 cup light corn syrup
4 1/2 cups sugar


Recipe

Wash and mash berries. In a 4 quart saucepan, measure 3 1/4c. pulp; add lemon juice. Slowly stir in pectin; mix thoroughly. Set aside for 30 minutes, stirring frequently to allow pectin to dissolve. Add syrup, and mix well. Add sugar gradually, stirring well to dissolve completely. Warm mixture to 100ºF, using candy thermometer to confirm temperature. Let set for 10-15 minutes; stir occasionally to keep food equally dispersed. Pour into sterilized jars or freezer containers and seal. Store in fridge for up to 1 month or in freezer for up to 1 year. Yield: 7 jars, 8 oz each.