Chanty's Raspberry Jam

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Added Mar 27th, 08 by Chantelle R.
  • 2 recipes submitted


  • Categories: Sauces & Condiments
  • Servings: 30 change
  • Calories per serving: 73
  • Prep Time: 15 mins
  • Cook Time: 9 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 734%
Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg 0%
Carbohydrates 22g4%

More facts>>

FoodConnect Nutritionals

Excellent, quick and doesn't use certo!

Best if the raspberries are fresh, but recipe works wonderfully on frozen raspberries too! Make in different sized jars to give to friends too...

Ingredients

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    [0] => Array
        (
            [2106b23b-b961-f744-5188-cde705cbddae] => Array
                (
                    [title] => raspberries, fresh
                    [ingredientid] => 26290
                    [ingredientuuid] => 2106b23b-b961-f744-5188-cde705cbddae
                    [quantity] => 4.00
                    [measure] => cup
                    [title_custom] => fresh raspberries
                    [componentid] => 0
                    [method] => 
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            [f30dfb09-0cbb-9444-dd5f-3703f6b1aead] => Array
                (
                    [title] => vinegar, distilled, white, dry
                    [ingredientid] => 34591
                    [ingredientuuid] => f30dfb09-0cbb-9444-dd5f-3703f6b1aead
                    [quantity] => 1.50
                    [measure] => tablespoon
                    [title_custom] => white vinegar
                    [componentid] => 0
                    [method] => 
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            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [title] => sugar
                    [ingredientid] => 32175
                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 4.00
                    [measure] => cup
                    [title_custom] => white sugar
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                    [method] => 
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  • 4 cup fresh raspberries
  • 1 1/2 tbsp white vinegar
  • 4 cup white sugar

Recipe Method

1- Mash berries and bring to boil in a large pot along with the white vinegar. Boil 3 minutes.

2- Add sugar and boil rapidly for 6 minutes.

3- Remove pot from heat. Skim foam into a little bowl. Pour into sterilized jars. Leave for 24 hours. Seal with wax.

*to sterilize jars, but through the dishwasher and remove when they are part way through the drying cycle and are very hot. Otherwise, jars will break when hot jam is poured into them.

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