Raspberry Swirled Brownies


Preserving Method: Freezing

  1. STIR sugar and instant pectin in a bowl until well blended.
  2. STIR in crushed raspberries. Stir 3 minutes longer. Reserve 1 cup raspberry freezer jam for Raspberry Swirl Brownies.
  3. LADLE remaining jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.
  4. PREHEAT oven to 350°F or temperature indicated for brownie mix. Grease bottom of 13- x 9-inch pan.
  5. PREPARE batter according to brownie mix package instructions. Pour batter into prepared pan. Evenly drop reserved raspberry freezer jam by tablespoonfuls over batter. Lightly draw the blade of a knife through batter to swirl jam.
  6. BAKE at 350°F, or temperature indicated, for 28 to 30 minutes. Cool and cut into bars. Serve with ice cream garnished with additional jam as desired.
*Thaw frozen fruit in refrigerator just until soft enough to crush with a potato masher.