---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NO-COOK APPLE RASPBERRY JAM
  Categories: Desserts, Jams
       Yield: 4 servings
  
       3 c  Fully ripe raspberries
     1/2 c  Finely ground peeled and
            -cored apples
       4 c  Sugar
       2 tb Fresh lemon juice
       1    Pouch liquid fruit pectin
  
   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 mintes. ( A
   few sugar crystals will remain) Ladle jam into clean
   containers, leaving 1/4 inch headspace; 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.
   
   Origin:  Appeal (quarterly publication for Overwaitea
   Foods.) Shared by: Sharon Stevens.
  
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