Name: All-Apple or Apple Raspberry Jelly
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

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David Powlison

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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