| 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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