Diabetic Strawberry Jam
Submitted by: KatjaGirl
4 cups strawberries, halved
1/2 cup concentrated white grape juice
2 1/2 tablespoons lemon juice		 1/4 teaspoon grated lemon rind
1 1/2 tablespoons unflavored gelatin
Place berries juices and lemon rind in saucepan. Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Serves 1.
Note: Because this is stored in the freezer, you may use any airtight, leakproof freezer container for sotrage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.

Garlic Jelly
Submitted by: KatjaGirl
1/2 cup fresh garlic, finely chopped
2 cups white wine vinegar
5 1/2 cups sugar
3 cups water		 1 packet powdered pectin
1/4 teaspoon butter or oil
2 drops food coloring (optional)
Combine garlic and vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min. Remove pan from heat and pour mixture into a 1 qt. glass jar. Cover and let stand at room temperature for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any  residue. Measure the liquid & add vinegar, if needed, to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution and the water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar and stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min. Remove pan from heat and skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Serves 5.
Note: Seal according to directions on recipe folder in pectin package.

Orange Marmelade
Submitted by: KatjaGirl
2 lb Seville oranges (about 5)
1 lemon		 6 cups water
7 1/2 cups sugar
Put 4 small saucers in freezer. In a very large pot, combine oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours. Don't allow to boil. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a seive. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard till jell point is reached - between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2minutes. Run finger through marmelade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling. Repeat test at 5 minute intervals til jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2 inch head space. Seal as you like. Serving: 6.

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