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CATEGORY CUISINE TAG YIELD
Fruits Jewish 1 Servings

INGREDIENTS

1 qt Whole strawberries
15 pk Equal or to taste
1 c Strawberry kiwi diet snapple
1 pk No sugar fruit pectin
1 c Water

INSTRUCTIONS

Here is another jelly recipe. I prefer it because you can freeze it and it
makes a lot more in a batch. I got it from a recipe insert in the fruit
pectin. Since this uses no sugar, it makes a softer jell than most jams. If
you can have sugar, add 1/8 C. sugar and 8 pkg. equal in place of the 15
pkg., equal. The sugar will improve the color of the finished jelly. If you
want to use all sugar, you can use up to 3 C. but I don't think it needs
that much
Crush strawberries in small layer to make 2 Cups. Mix in snapple and
sweetener. With a wire whisk, slowly mix pectin with water. (Do not pour
pectin into water all at once.) On a med-high burner heat pectin mixture to
boiling stirring constantly. Boil 1 minute. In a large bowl, gradually mix
strawberry mixture into pectin. Make sure it is well combined. Pour into
1/2 C. freezer jars or plastic containers. Chill in refrigerator 12-24
hours until gelled and then freeze. Will keep up to 3 weeks in the
refrigerator. Posted to JEWISH-FOOD digest V97 #204 by dylyn@juno.com
(Lorri Shapiro) on Jun 27, 1997

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