|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
No-Cook Berry Jam |
|
Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best No-Cook Berry Jam recipe on the web!!_ pint strawberries fully ripe _ 10-ounce package raspberries sweetened, thawed _ cups sugar _ cup light corn syrup _ 3-ounce pouch liquid pectin _ tablespoons lemon juice Rinse and stem strawberries. In a medium bowl, crush berries, one layer at a time. Measure 1 cup berries and juice. Transfer to a large bowl; set aside. In a strainer, drain raspberries; reserve juice. In the medium bowl, crush raspberries. Measure berries, adding enough juice to equal 1 cup; add to the strawberries. To berry mixture, add sugar and corn syrup, stirring until well blended. Scrape sides of bowl; let stand for 10 minutes. In a small bowl, stir pectin and lemon juice. Add to fruit mixture and beat vigorously for 3 minutes, scraping bowl occasionally. Pour into sterilized glass or rigid plastic containers, leaving 1/2 -inch headspace. Cover tightly and let stand at room temperature until set (as long as 24 hours). Jam can be stored in the refrigerator up to one month or in the freezer up to 1 year. |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
