RECIPES

STRAWBERRY RASPBERRY QUICK JAMINGREDIENTS5 pounds strawberries, hulled31/2 cups granulated sugar2 tablespoons fresh lemon juice3 tablespoons Grand Marnier1 pint raspberries2 green apples, cored and peeled2 teaspoons lemon zestDIRECTIONS1. Place the adjustable slicing disc on the KitchenAid ® ProLine ® 16-cup Food Processorand slide the external lever to the 6th notch. Feed the strawberries through thesmall feed tube to slice. Remove the prep bowl and then place the berries into alarge bowl.2. Pour the sugar, lemon juice and Grand Marnier over the strawberries and mix gently.Set aside and allow them to macerate for 1 hour.3. Attach the dicing kit to the food processor and guide the apples through themedium feed tube to dice.4. Pour the strawberries and any accumulated juices into a large saucepan and addthe apples. Bring to a boil over medium-high heat and boil for 5 minutes. Addraspberries and stir. Reduce heat and simmer for 15-20 minutes or until mixturebegins to thicken. Remove any foam that accumulates at the surface (this will help toincrease the clarity of the jam).5. Remove from heat and stir in the lemon zest. Pour the jam into a large casseroledish and cool to room temperature. Chill jam overnight, uncovered, then spoon intohalf pint jars, closing lids tightly. Jam will keep for 1 month.Makes 8 half pint jarsTip To increase the raspberry flavor, add 1-2 additional pints and half of a choppedgreen apple.