3 cups raspberries
2 cups peaches
1 can (20 oz.) crushed pineapple
3 cups sugar
1 large (8.5 cups size) raspberry jello
Blend or crush fruit. In a large pot with out heat mix the fruit and sugar. After mixed bring fruit to a boil, stirring constantly. After it boils immediately reduce the heat to medium and let simmer for 15 min. Remove from heat, stir in jello. Mix thoroughly until jello is completely mixed in. Ladle hot jam in to clean hot canning jars. Wipe the top of the jar clean and place new canning lid and ring on jar. Turn the jar upside down and allow jam to cool completely. Once the jam is cool, turn the jar right side up. The lid should 'pop' down sealing the jar shortly after jar is flipped. Enjoy!
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