(this is the price from my garden; I will update once I find out the seasonal price for raspberries in the store)
Fresh Raspberry Jam (yields 7 cups of jam)
3 cups crushed fresh raspberries (or blackberries)
5 1/4 cups sugar
Juice from 1/2 lemon
3/4 cup water
1 pkg Sure-Jell Fruit Pectin
Measure 3 cups of crushed berries. Mix in sugar and let sit for 10 minutes, stirring occasionally. Squeeze in lemon juice.
Meanwhile, in a small saucepan, bring water and Sure-Jell to boil. Boil for 1 minute. Add to the fruit mixture and stir for 3 minutes.
Fill 1 cup containers within 1/2-inch from top. Seal and leave at room temperature for 24 hours. Store in freezer until ready to use. Refrigerate after opening.
Adapted from Kraftfoods.com
Nutritional Analysis:
Per 2 Tbsp serving: 75 calories, 0g fat, 19.7g carbohydrates, .7g protein
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