| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Diabetic, Jams |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ripe fruit, see note |
| 1/4 |
pt |
Water |
| 2 |
pt |
Glycerin |
| 45 |
|
Saccharin tablets |
INSTRUCTIONS
1.Simmer fruit with water until soft. 2. Remove as many of the stones as
possible, with a perforated spoon. 3. Add the sacharin tablets with
glycerine 4. Boil until the jam thickens. 5. Pour into small jars with
firmly fitting tops and seal down.
NOTES : (*) e.g. fresh apricots and peaches. This jam will keep better
because of the gycerine content.
Recipe by: Marguerite Patten's Jams, Pickles and Jellies
Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs>
on Feb 09, 1997.
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