| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Bottled unsweetened grape juice |
| 2 |
tb |
Lemon juice |
| 2 |
|
Envelope unflavored powdered gelatin |
| 1 |
tb |
Liquid artificial sweetener |
INSTRUCTIONS
In a large heavy bottomed pan, mix grape juice, lemon juice and gelatin.
Bring to a full rolling boil over medium high heat, stirring often, then
boil, stirring, for 1 minutes. Remove from ehat and stir in artificial
sweetener. Wash 3 half pint glass jars or plastic freezer containers. Keep
glass jars hot until needed. Ladle hot jelly into half pint jars or
refrigerator containers, leaving 1/4 inch head space. Attach lids. Store in
refrigerator for up to 2 weeks. DO NOT FREEZE. DO NOT PROCESS IN BOILING
WATER CANNER.
Origin: Home Canning, Sunset Magazine and Books. Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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