RASPBERRY RUM FONDUE|
Raspberry Jam Plus
2 Tbsp. rum
pound cake or angel food cake
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
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.
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