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The Raspearry

The Raspearry recipe image
This International dessert features Crushed berries, fresh or. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 184.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International dessert features Crushed berries, fresh or. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 cup Crushed berries, fresh or
Directions
  1. 1
    frozen 2 c Chopped Bartlett pears 4 1/2 c Sugar 3/4 c Water 1 Box Certo crystals fruit -pectin ** %%%% THE RASPEARRY %%%% ** NO
  2. 2
    COOK RASPBERRY PEAR JAM
  3. 3
    Mix prepared fruits in a large bowl.
  4. 4
    Add sugar, mix well and let stand for 10 minutes.
  5. 5
    Combine water and fruit pectin crystals in a small saucepan.
  6. 6
    Bring to a boil for 1 minute, stirring constantly.
  7. 7
    Stir pectin into fruit mixture.
  8. 8
    Continue to stir for 3 minutes until most of the sugar is dissolved.
  9. 9
    Pour into clean jars or plastic containers.
  10. 10
    Cover with tight lids.
  11. 11
    Let stand at room temperature until
  12. 12
    set ,(may take up to 24 hours.) Store in the freezer, or up to 3 weeks in the fridge

Nutrition Facts

Servings 6

Amount Per Serving
Calories 184.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 48.0g16%
Dietary Fiber 2.0g8%
Sugars 44.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: berries, boiling, crushed, dessert, fresh, international, no-cook, raspearry, title, vegan
Read it online: https://www.chefs-mate.com/recipe/the-raspearry/