xiaoxl/recipe_data huggingface dataset:
Rosemary Garlic Croutons from St. Augustine


Ingredients:
butter, canola oil, garlic, dried rosemary, salt

Directions:
Trim the crusts from the slices of bread.
Cut into 1/2 inch (1cm] cubes.
Keep aside.
Heat oil in a skillet or frying pan on moderately low flame.
While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
You can also crumble the rosemary between the palms of your hands if you like.
I personally like to crush it to bring out the flavour to the fullest.
Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
Remove the garlic.
Toss in the bread cubes and crushed/crumbled rosemary.
Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
Sprinkle with salt to taste.
Remove from the skillet or pan and transfer onto paper towels to drain.
Serve over soup (if they last that long!].
Polenta Pancakes With Warm Berry Sauce


Ingredients:
cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, eggs, fat-free buttermilk, canola oil, raspberries, blueberries, blackberry, sugar, vanilla extract, ground cinnamon, ground nutmeg, cornstarch, cold water

Directions:
Pancakes:
Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in vegetable oil and set aside batter to rest for at least 1 hour.  (The resting stage is crucial as the cornmeal absorbs the liquid in this time.]
Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
Sauce:
In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.
Potato, Leek and Cabbage Soup


Ingredients:
cabbage, leeks, yukon gold potatoes, carrots, parsley, thyme, butter

Directions:
In a saucepan, saute the sliced leeks in butter for approximately 3-5 minutes, until softened.  Add the cabbage, and continue to saute until the cabbage is tender.  Add chicken stock, potatoes and and carrots, along with about 1 tsp parsley and 1/2-1 tsp thyme.  Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until all vegetables are soft.
Using an immersion blender, partially puree the soup for a creamy texture, although I prefer to leave some larger pieces as well.  Salt and pepper to taste. (For a more formal presentation, puree until completely smooth, swirl in creme fraiche, and add a topping of crispy frizzled leeks].
Slow Cooker Moose Roast
Category: everyday-cooking
By Lynda McLean Falloon

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan.  A friend suggested this method of cooking it and it was delicious.  I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!

Ingredients:
2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix

Directions:
Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker. Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 12 servings

Calories: 172.4
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 6.3 g
Sugars: 4.6 g
Dietary fiber: 0.2 g
Protein: 27.8 g
Cholesterol: 73.7 mg
Sodium: 272.6 mg
Apple-Blueberry Buckle
Category: desserts
By eric1388

This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!

Ingredients:
3 large Granny Smith apples, peeled and sliced
¾ cup white sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons lemon juice
¼ cup butter, softened
¾ cup white sugar
1  egg
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups fresh blueberries
⅔ cup white sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
⅓ cup cold butter

Directions:
Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg. Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries. Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples. Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter. Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

Yields: 15 servings

Calories: 294
Fat: 8 g
Saturated fat: 4.8 g
Carbohydrates: 54.6 g
Sugars: 35.8 g
Dietary fiber: 2.5 g
Protein: 3.2 g
Cholesterol: 32 mg
Sodium: 163.8 mg
Cranberry Carrot Cake
Category: desserts
By jowolf2

Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.

Ingredients:
2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 pinch salt
1 ½ cups sugar
1 cup mayonnaise
3  eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
½ cup chopped toasted pecans
¾ cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside. Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 - 8 inch cake

Calories: 398.6
Fat: 19.3 g
Saturated fat: 2.9 g
Carbohydrates: 53.8 g
Sugars: 34.1 g
Dietary fiber: 2.3 g
Protein: 4.6 g
Cholesterol: 53.5 mg
Sodium: 466.7 mg
Air Fryer Roasted Asparagus
Category: side-dish
By Yoly

You can roast your asparagus and have it on your table in less than 20 minutes with an air fryer. This makes a perfect side dish for a weeknight.

Ingredients:
1 bunch fresh asparagus, trimmed
avocado oil cooking spray
½ teaspoon garlic powder
½ teaspoon Himalayan pink salt
¼ teaspoon ground multi-colored peppercorns
¼ teaspoon red pepper flakes
¼ cup freshly grated Parmesan cheese

Directions:
Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper. Place asparagus spears in the air fryer basket and mist with avocado oil. Sprinkle with garlic powder, pink Himalayan salt, pepper, and red pepper flakes. Top with Parmesan cheese. Air fry until asparagus spears start to char, 7 to 9 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 93.9
Fat: 3.3 g
Saturated fat: 1.8 g
Carbohydrates: 10.1 g
Sugars: 4.5 g
Dietary fiber: 4.9 g
Protein: 9 g
Cholesterol: 8.8 mg
Sodium: 739.2 mg
Blue Ribbon Cranberry Blueberry Pie


Ingredients:
sugar, cornstarch, fresh cranberries, lemon juice, frozen blueberries, powdered sugar

Directions:
In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
Cook over medium-high heat until mixture boils, stirring constantly.
Reduce heat; simmer until cranberries pop and mixture is very thick.
Cool 15 minutes.
Preheat oven to 425º.
Place one pie crust in bottom of pie plate.
Pour mixture into crust.
Top with 2nd crust (I like to make a lattice top.].
Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.].
Cover edge of crust with strips of foil if it's getting too brown.
Cool 2-3 hours before serving.
Sprinkle with powdered sugar if you'd like.
Fruity Rice Krispie Treats / Squares - Kids No Bake


Ingredients:
white chocolate, margarine, golden syrup, rolled oats, walnuts

Directions:
Place the chocolate, margarine & goldeb syrup in a large microwavable bowl & cook for approx 2 mins or until melted. Quickly mix together.
Add the dry ingredients & mix well.
Line a large rectangular or square baking dish / tin (approx 11" x 25"] with aluminium foil.
Spoon the mixture into the dish & smooth the top, slightly pressing down at the same time.
Place in the fridge to set, then slice into squares, slices or use cookie cutters to create other shapes. Alternatively, you can spoon the mix into paper cases & chill in the fridge.
Store in the fridge for upto a week.
Spicy Cottage Cheese


Ingredients:
low fat cottage cheese, garbanzo beans, chat masala, chili powder, fresh chives

Directions:
In a large bowl combine the first 4 ingredients., Garnish with chopped chives., If you would some crunch, also sprinkle some crushed roasted popadums on top.
Tortellini With Creamy Mushroom Sauce


Ingredients:
olive oil, mushrooms, garlic cloves, dry white wine, heavy cream, fresh parsley, parmesan cheese, nutmeg

Directions:
Cook the pasta until al dente, drain and return to the pan to keep warm.
Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
Add garlic and cook for 1 minute.
Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
Add cream, nutmeg and parsley and stir to combine.
Cook for another 3-5 minutes, until the sauce has thickened slightly.
Season with salt and pepper.
Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
Enjoy!
Easiest Eggnog
Category: drinks
By sal

Would the night be complete without egg nog?

Ingredients:
2  eggs, beaten
3 tablespoons sugar
2 ⅓ cups low-fat milk
1 teaspoon vanilla extract
1 dash ground nutmeg

Directions:
Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 servings

Calories: 200.8
Fat: 7.4 g
Saturated fat: 3.6 g
Carbohydrates: 22.1 g
Sugars: 22 g
Dietary fiber: 0.1 g
Protein: 10.5 g
Cholesterol: 156.5 mg
Sodium: 119.3 mg
Manchester Tart


Ingredients:
bananas, custard

Directions:
Warm the raspberry jam and spread over the base of the pastry case., Slice the bananas and arrange them over the top., Pour over the custard to completely cover the bananas and sprinkle with coconut., Refrigerate for 2 hours or until ready to serve., Now go do your homework!
Mussels in Chickpea and Cumin Batter


Ingredients:
chickpea flour, ground cumin, salt, cold water, mussels, chickpea flour, flaked sea salt

Directions:
Combine the chickpea flour, cumin and salt in medium bowl.
Add the egg white and water and whisk with a fork until smooth.
Remove the mussels from the shells.
Reserve the shells.
Pat the mussels dry with paper towel, place in a bowl.
Add a little extra chickpea flour to lightly coat.
Add enough oil to a large saucepan to reach a depth of 5cm.
Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds].
Dip 1 mussel at a time in the batter.
Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden.
Use a slotted spoon to transfer the mussels to the reserved shells.
Sprinkle with sea salt flakes.
Serve immediately.
Healthier Bread Pudding II
Category: desserts
By MakeItHealthy

For a family that LOVES bread pudding, double this recipe and bake it in a 9x13-inch pan. Enjoy this healthier version - which features whole wheat bread, reduced sugar, and apple or pear - for breakfast or dessert!  Optional: Dust lightly with confectioners sugar before serving. Yum!

Ingredients:
6 slices day-old whole wheat bread
½ cup raisins  (Optional)
1 large apple, peeled and chopped
2 tablespoons butter, melted
4  eggs, beaten
2 cups low-fat milk
½ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter. Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture. Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan. Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 8-inch square pan

Calories: 156.5
Fat: 4.5 g
Saturated fat: 2.1 g
Carbohydrates: 24.4 g
Sugars: 17.2 g
Dietary fiber: 1.7 g
Protein: 5.6 g
Cholesterol: 69.1 mg
Sodium: 122.9 mg
Spice Roasted Chicken Quarters
Category: meat-and-poultry
By WestCoastMom

A simple yet flavourful chicken, with spice rub and a maple-mustard glaze. This pairs perfectly with herb roasted potatoes and corn.

Ingredients:
2 (3 pound) whole chickens, quartered
1 tablespoon brown sugar
1 tablespoon sea salt
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons paprika
1 teaspoon dried oregano
½ teaspoon dry mustard
½ teaspoon celery seed
¼ teaspoon cayenne pepper
¼ cup maple syrup
1 tablespoon yellow mustard
1 ½ teaspoons spicy brown mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon ground black pepper

Directions:
Trim any overhanging skin from the chicken pieces. Whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. Rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour. Whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges. Roast in the preheated oven 15 minutes; baste chicken with maple glaze. Rotate pan; roast 15 minutes, and baste again with maple glaze. Continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 469
Fat: 26 g
Saturated fat: 7.2 g
Carbohydrates: 10 g
Sugars: 7.9 g
Dietary fiber: 0.5 g
Protein: 46.4 g
Cholesterol: 145.4 mg
Sodium: 836 mg
Homemade Irish (Whiskey) Cream
Category: world-cuisine
By Alisa Andersen

This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving.

Ingredients:
1 ⅔ cups Irish whiskey
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:
Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.

Prep time: 5 mins
Total time: 1 day
Yields: 8 servings

Calories: 382.9
Fat: 15.3 g
Saturated fat: 9.5 g
Carbohydrates: 27.9 g
Sugars: 26.8 g
Protein: 4.6 g
Cholesterol: 57.4 mg
Sodium: 73.8 mg
Most Chocolatey Chocolate Cake


Ingredients:
granulated sugar, flour, baking powder, baking soda, salt, eggs, milk, vanilla extract, boiling water, butter, margarine, powdered sugar, milk, vanilla extract

Directions:
1. Preheat oven to 350 degrees celcius and grease and flour 2 nine inch pans.
2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.
3. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
4. Stir in boiling water (batter will be thin], then pour batter into prepared pans.
5. Bake for 30-35 minutes or until wooden pick inserted in the middle comes out clean.
6. Cool for 10 minutes, then take out of pan and cool completely.
7.fFor the icing - melt the butter, then stir in the cocoa. Add sugar and milk (if too thick. add more milk - or if too thin, put in more butter].
8. Spread icing on top of the bottom layer.  Then put the top layer on and ice the top and sides.
Pasta Carbonara


Ingredients:
bacon, leeks, pasta, eggs, parmesan cheese, lemon zest, fresh parsley leaves

Directions:
1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat… it looked too good to discard.] Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
2. Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
Marinated Baked Pork Chops


Ingredients:
soy sauce, Worcestershire sauce, lemon juice, brown sugar, ketchup

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C].
Hidden Valley Garden Omelet


Ingredients:
margarine, onion, eggs, flour, baking soda, cheese

Directions:
In a 12-inch skillet, saute the pepper and onion in the margarine., Whisk remaining ingredients together and pour into skillet., Cover and reduce heat to medium low., Cook about 25 minutes or until eggs are cooked through and puffy., Slide eggs onto serving platter and cut into wedges., Serve immediately.
Grilled Pesto-Marinated Chicken
Category: meat-and-poultry
By SunnyDaysNora

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Ingredients:
1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4  chicken breast halves

Directions:
Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 15 mins
Total time: 8 hrs 20 mins
Yields: 4 chicken breasts

Calories: 381.2
Fat: 25 g
Saturated fat: 7.2 g
Carbohydrates: 5.5 g
Sugars: 0.6 g
Dietary fiber: 1.5 g
Protein: 33.9 g
Cholesterol: 83.7 mg
Sodium: 772.6 mg
Creamy Blue Cheese Polenta


Ingredients:
water, milk, polenta, sour cream, butter, blue cheese

Directions:
Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat.  be careful not to boil.
Whisk in polenta in slow stream.  Bring to a boil, then turn heat to low.
Continue to stir, adding more water if it gets too thick.
Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
Remove from heat and add sour cream, butter and blue cheese.  Season with salt & pepper to taste.
Potatoes and Carrots
Category: side-dish
By Lauren

This is very simple but delicious!  It is good anytime of the year and you can adjust amounts to whatever you need.

Ingredients:
7 large potatoes, peeled and quartered
9  carrots, julienned
4 large sweet potatoes, peeled and quartered
2  onions, quartered
salt and pepper to taste
¼ cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper. Pour oil over entire dish until all ingredients are well coated. Cover or place foil over dish and bake for 2 hours.

Yields: 12 servings

Calories: 362.5
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 74.1 g
Sugars: 11 g
Dietary fiber: 10.9 g
Protein: 7.4 g
Sodium: 128.4 mg
Roasted Red Potatoes


Ingredients:
unsalted butter, marjoram, thyme, rosemary, tomatoes

Directions:
Place potatoes in a casserole dish, mix butter and herbs., With a spoon dollop seasoned butter over potatoes., Cover with foil and bake 45 minutes on 400 degrees.
Raspberry Jam without Pectin
Category: side-dish
By Francine Lizotte Club Foody

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Ingredients:
4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

Directions:
Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes. Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Prep time: 5 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 7 8-ounce jars

Calories: 59.7
Carbohydrates: 15.3 g
Sugars: 14.7 g
Dietary fiber: 0.6 g
Protein: 0.1 g