Raspberry and Apple Jam

 

 

 

2 lbs Prepared Apples

(from 3 lbs Cooking Apples)

2 lbs Raspberries

¼ pint Water

6 lbs Sugar

1 Bottle Certo

 

 

 

1.         Peel and core the apples, cut into small pieces.

 

 

2.         Put into a large saucepan with ¼ pint water, bring to the boil and

simmer, covered for 15 minutes, until the apples are cooked.

 

 

3.         Hull the raspberries, add to the apples and crush well.

 

 

4.         Add the sugar and heat slowly stirring occasionally until the sugar has

dissolved.

 

 

5.         Bring to a full rolling boil and boil hard for 2 minutes, stirring

occasionally.

 

 

6.         Remove from the heat and stir in the Certo.

 

 

7.         Pot and cover in the usual way.