| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | qt | Whole strawberries |
| 15 | pk | Equal or to taste |
| 1 | c | Strawberry kiwi diet snapple |
| 1 | pk | No sugar fruit pectin |
| 1 | c | Water |
INSTRUCTIONS
Here is another jelly recipe. I prefer it because you can freeze it and it makes a lot more in a batch. I got it from a recipe insert in the fruit pectin. Since this uses no sugar, it makes a softer jell than most jams. If you can have sugar, add 1/8 C. sugar and 8 pkg. equal in place of the 15 pkg., equal. The sugar will improve the color of the finished jelly. If you want to use all sugar, you can use up to 3 C. but I don't think it needs that much Crush strawberries in small layer to make 2 Cups. Mix in snapple and sweetener. With a wire whisk, slowly mix pectin with water. (Do not pour pectin into water all at once.) On a med-high burner heat pectin mixture to boiling stirring constantly. Boil 1 minute. In a large bowl, gradually mix strawberry mixture into pectin. Make sure it is well combined. Pour into 1/2 C. freezer jars or plastic containers. Chill in refrigerator 12-24 hours until gelled and then freeze. Will keep up to 3 weeks in the refrigerator. Posted to JEWISH-FOOD digest V97 #204 by dylyn@juno.com (Lorri Shapiro) on Jun 27, 1997
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