Michigan State University Extension
Preserving Food Safely - 01600309


1 quart cleaned raspberries
3 to 4 teaspoons liquid artificial sweetener
1 package powdered pectin
1 tablespoon lemon juice

Crush raspberries in saucepan. Stir in artificial
sweetener, powdered fruit pectin, and lemon juice. Bring to
a boil and boil 1 minute. Remove from heat. Continue to
stir 2 minutes. Pour into freezer containers, cover and
freeze. Thaw before serving. Store in the refrigerator for
up to 4 weeks. Yield: about 2 2/3 cups. 1 tablespoon = 5
*This recipe courtesy of Ball Blue Book, Ball Corporation.

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