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Ingredients
- 2 (32 ounce) jars raspberry jam
- 12 ounces vinegar
- 24 ounces canola oil
- 1 14 teaspoons salt
- 2 ounces poppy seeds
Method
- Combine 1 jar of jam, vinegar, salt and poppy seeds in blender and blend until smooth.
- Pour into 7 pint jars.
- Each jar should be half full.
- Combine the remaining jar of jam and the canola oil in blender and blend until well mixed.
- Fill the jars the rest of the way with the second mixture and stir.
- Makes 7 pints.