| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jelly |
1 |
Servings |
INGREDIENTS
| 10 |
c |
Strawberries; washed and hulled |
| 2 |
tb |
Lemon Juice |
| 6 |
oz |
Liquid pectin |
| 5 |
tb |
Glycerine |
| 1 |
ds |
Salt |
| 1 |
c |
Concentrated White Grape Juice (simmed down from 3 cups) |
| 2 |
tb |
Unflavored gelatin |
| 1/2 |
c |
Cold water |
INSTRUCTIONS
From: Yvonne Womack <Penchard@AOL.COM>
Date: Sat, 6 Jul 1996 16:23:33 -0400
I have successfully made jams using concentrated fruit juices instead of
sugar. Here is a recipe from the book Canning and Preserving Without Sugar
by Norma M. MacRae, R.D.
Mash half the berries, place in non-aluminum kettle with lemon juice,
pectin, glycerine, salt and grape juice. Bring to a rolling boil for 1
minute, stirring constantly. Remove from heat. Add remaining berries.
Combine gelatin with water; allow to stand 5 mins, then heat gently to
disolve. Add to berries, stirring well to mix.
Pour into hot, sterile pint jars, leaving 1/2 inch at top for expansion.
Top with hot, sterile lids and process in boiling-water bath for 5 mins
after water returns to boiling. If any jars fail to seal, refrigerate and
use within ten days, or freeze for later use.
To freeze, pour into clean freezer containers or jars, leaving 1/2 inch at
top. Cover with clean lids and allow to cool to room temp. Place in
freezer. To use, thaw overnight in refrigerator. Makes 10 1/2 cups.
EAT-L Digest 5 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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