---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tangy Jams and Jellies
 Categories: Breads, Breakfast, Fruits, Diabetic
      Yield: 4 servings
 
      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
 
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