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6 c Raspberry pulp
8 1/2 c Sugar
1 pk Fruit pectin
Clean, hull and pulp fruit. Measure into a 6 ot 8 quart saucepan or kettle. Add pectin. Stir thoroughly until dissolved, scraping sides to make sure all the pectin dissolves. (this will take a few minutes). Place pan over high heat. Bring to a boil stirring constantly to prevent scorching. Add premeasured sugar and mix well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard for exactly 4 minutes. Excessive foaming can be handled by adding 1/4 teaspoon butter, margarine or cooking oil to the mixture during the boiling process. Stir constanly to avoid scorching. Remove mixture from heat. Skim foam and pour mixture into prepared containers. Seal.
VARIATIONS: BLACK RASPBERRIES: Same instructions and amounts, yield is 10 8 ounce jars instead of 11.
BLACKBERRIES: Use 5 3/4 cup berry pulp, 1/4 cup lemon, 1 pkg, pectin and 8 cups sugar. Follow above directions, adding lemon with pulp and pectin in first stage. Yield: 10 8 ounce jars.