Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn (12 oz each) Unsweetened 1 pk (2 oz) dry pectin for jams
-frozen apple juice or apple -and jellies made with
-raspberry juice concentrate -little or no sugar

Partially thaw concentrate and add enough water to make 1 quart; pour into
a 5 to 6 quart pan. Add pectin; stir until dissolved, about 10 minutes.
Scrape the pan sides often.

On medium-high heat, stir until boiling. On high heat, bring to a rolling
boil that can't be stirred down; boil exactly one minute. Off the heat,
skim off foam. Pour hot liquid into 1 to 2-cup jars to within 1/2 inch of
rims.

Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up
to 3 months. Makes 4 cups.

PER SERVING (1 Tablespoon):
Calories: 25
Protein: 0.1 gm
Fat: 0 gm
Carbohydrates: 6.1 gm
Cholesterol: 0 gm
Sodium: 3.4 mg

APPLE-MINT JELLY

Follow recipe for all-apple jelly (preceeding) but flavor apple juice
concentrate and water with 1 cup firmly packed FRESH MINT LEAVES. Heat to
boiling. Cover; let cool. Pour through a strainer into a bowl; discard
leaves.

Rinse pan, then add liquid and pectin; continue as directed. Or, instead
of boiling the fresh mint, add 1/4 teaspoon MINT EXTRACT after skimming
the hot liquid.

PER SERVING (1 Tablespoon):
Calories: 25
Protein: 0.1gm
Fat: 0 gm
Carbohydrates: 6.1 gm
Cholesterol: 0 gm
Sodium: 3.4 mg

APPLE-BLUEBERRY JAM

Follow recipe for all-apple jelly (preceeding), adding 1 package (12 to 16
oz.) frozen unsweetened blueberries to juice concentrate and water.

Boil on high heat, uncovered, until reduced to 1 quart; stir often. Let
cool, then add pectin; continue as directed.

PER SERVING (1 Tablespoon):
Calories: 28
Protein: 0.1 gm
Fat: 0.1 gm
Carbohydrates: 6.8 gm
Cholesterol: 0 mg
Sodium: 3.3 mg

FROM: Sunset magazine March 1993 issue

Browse by categories