Zutaten für No Cook Raspberry Pear Jam
- Raspberries
- Pears
- 4 cups granulated sugar
- 1/2 cup water
- Fruit Pectin
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Zubereitung von No Cook Raspberry Pear Jam
- Wash and Hull 1 pound of fresh raspberries and peel, core, and chop 1 pound of fresh pears.
- In a large bowl, combine the prepared raspberries and pears. Add 4 cups of granulated sugar and mix thoroughly. Let the mixture stand for 10 minutes.
- In a small saucepan, combine 1/2 cup of water and 1 box (1.75 oz) of powdered fruit pectin crystals.
- Bring the pectin mixture to a rolling boil over medium-high heat, stirring constantly. Boil for exactly 1 minute.
- Immediately pour the hot pectin mixture into the fruit and sugar mixture. Stir vigorously for 3 minutes, until most of the sugar has dissolved.
- Skim off any foam that rises to the surface.
- Ladle the jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, apply lids and rings, and tighten securely.
- Let the jam stand at room temperature for at least 24 hours to set completely.
- Check for a good seal (lids should not flex when pressed). Store sealed jars in the refrigerator for up to 3 weeks or in the freezer for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
626g
Fat
0g
Carbs
59g
