---------- Recipe via Meal-Master (tm) v8.01
Title: Tangy Jams and Jellies
Categories: Breads, Breakfast, Fruits, Diabetic
Yield: 4 servings
2 cn (12 oz each) Unsweetened
1 pk (2 oz) dry pectin for jams
-frozen apple juice or apple
-and jellies made with
-raspberry juice concentrate
-little or no sugar
Partially thaw concentrate and add enough water to make 1 quart; pour into
a 5 to 6 quart pan. Add pectin; stir until dissolved, about 10 minutes.
Scrape the pan sides often.
On medium-high heat, stir until boiling. On high heat, bring to a rolling
boil that can't be stirred down; boil exactly one minute. Off the heat,
skim off foam. Pour hot liquid into 1 to 2-cup jars to within 1/2 inch of
rims.
Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up
to 3 months. Makes 4 cups.
PER SERVING (1 Tablespoon):
Calories: 25
Protein: 0.1 gm
Fat: 0 gm
Carbohydrates: 6.1 gm
Cholesterol: 0 gm
Sodium: 3.4 mg
APPLE-MINT JELLY
Follow recipe for all-apple jelly (preceeding) but flavor apple juice
concentrate and water with 1 cup firmly packed FRESH MINT LEAVES. Heat to
boiling. Cover; let cool. Pour through a strainer into a bowl; discard
leaves.
Rinse pan, then add liquid and pectin; continue as directed. Or, instead
of boiling the fresh mint, add 1/4 teaspoon MINT EXTRACT after skimming
the hot liquid.
PER SERVING (1 Tablespoon):
Calories: 25
Protein: 0.1gm
Fat: 0 gm
Carbohydrates: 6.1 gm
Cholesterol: 0 gm
Sodium: 3.4 mg
APPLE-BLUEBERRY JAM
Follow recipe for all-apple jelly (preceeding), adding 1 package (12 to 16
oz.) frozen unsweetened blueberries to juice concentrate and water.
Boil on high heat, uncovered, until reduced to 1 quart; stir often. Let
cool, then add pectin; continue as directed.
PER SERVING (1 Tablespoon):
Calories: 28
Protein: 0.1 gm
Fat: 0.1 gm
Carbohydrates: 6.8 gm
Cholesterol: 0 mg
Sodium: 3.3 mg
FROM: Sunset magazine March 1993 issue
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