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RASPBERRY RUM FONDUE Raspberry Jam Plus 2 Tbsp. rum marshmallows pound cake or angel food cake squares bananas Prepare Raspberry Jam Plus recipe (follows) adding 2 tablespoons rum after last cooking period. Keep warm while serving. Serve with squares of pound cake, angel food cake, marshmallows and bananas. 1 (10 oz.) pkg. frozen raspberries 3 1/2 Tbsp. liquid pectin 2 1/2 c. sugar 1 Tbsp. lemon juice Place raspberries in a 3 quart, heat-resistant, nonme- tallic mixing bowl. Heat, uncovered, on Full power 4 minutes. Stir in liquid pectin and mix well. Heat, uncovered, on Full power 4 minutes. Stir and heat for an additional 2 1/2 min- utes. Add sugar and lemon juice. Stir until mixed completely. Heat, uncovered, on Full power 2 minutes. Stir and heat an additional 4 minutes or until the jellying point has been reached. Pour into prepared jars and seal. Makes 3 cups. Test For Jellying Point (sheet test): Dip a large metal spoon into the boiling syrup; tilt spoon until syrup runs from the side of the spoon. When the jellying point is reached, liquid will not flow in a stream, but will divide into distinct drops which run together and flake or sheet from the spoon. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |