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GRANDMA MABEL'S NO-COOK RED RASPBERRY
JAM
 
These jams have fresh fruit flavor because they haven't been cooked.

Wash and dry containers that can go in the freezer. Jam yields about 6 cups. Sterilize containers by pouring boiling water over them, or in dishwasher. Set aside. 5 c. sugar (less sugar will make thinner jam) 1 box Sure Jell (or similar pectin)

Wash fruit, then crush berries a few at a time in a large bowl. Measure so as to end up with 3 cups crushed fruit. Add 5 cups sugar. Stir well and set aside for 10 minutes.

In the meantime, add 3/4 cup water to 1 box Sure Jell in a saucepan and bring to a boil. Boil rapidly for 1 minute only, stirring jam constantly. Then quickly pour into prepared fruit and stir constantly for 3 minutes. Then pour jam into prepared containers and cover. Fill containers to 1/2 inch of top. Let stand at room temperature for 24 hours. Store in freezer until opened. After opening, store in refrigerator up to 3 weeks.

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