Cranberry Jelly
Ingredients| 2 cup cranberries 1 cup concentrated apple juice 1/4 cup lemon juice 3 oz liquid pectin (regular) 5 tbsp glycerine 1 tbsp unfl.gelatin or 2 tb.freezer |
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Wash and pick over cranberries, discarding any that are soft. Place
in a deep saucepan and add fruit juices. Cover and simmer for about
20 minutes, until fruit is soft. Mash to break up any berries left
whole.
Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1
minute. Remove from heat. Skim and pour into hot, sterile pint jars,
leaving 1/2 inch at top. Cap with hot sterile lids. Process in
boiling water bath for 5 minutes after water returns to boiling. If
any jars fail to seal, refrigerate and use within 10 days or freeze
for later use. Makes 3 1/2 cups.
VARIATION: You can substitute 1/2 cup low-methoxy pectin solution
and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze the
jelly, be sure to use the full amount of gelatin.
NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg
sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without
diabetic replacement.
Use the full amount of gelatin for very firm jam or for freezing.
Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.
Shared but not tested by Elizabeth Rodier, Oct 93
Servings:
1
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