---------- 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  Apples; cored, peeled, &
           -finely ground
      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 minutes. (A few sugar
  crystals will remain.) Ladle jam into clean containers, leaving
  1/4" 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.
  
  Recipe by Appeal (quarterly publication for Overwaitea Foods.)

  Shared by: Sharon Stevens.
 
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