All-apple Or Apple Raspberry Jelly
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Condiments, Fruits | 32 | Servings | |
INGREDIENTS
| 2 | 12-oz cans | |
| Concentrate, or another | ||
| Blend | ||
| 1 | 2-oz pkg | |
| Jellies | ||
| Made with little or no | ||
| Sugar | ||
| Unsweetened apple juice | ||
| Dry pectin for jams and |
INSTRUCTIONS
~-Patially thaw concentrate and add enough water to make 1 quart; pur into a 5-6 quart pan. Add pectin; stir until dissolved, about 10 minutes. Scrape the pan sides often. --On medium-high heat, sit 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 1-2 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. These have a base of fruit juice concentrate so make sure that you purchase concentrates that have no added sugars. These do not save calories but for some people they are more refreshing and digest easier Recipe By : RED FLA From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 0g