|Diabetic Strawberry Jam
4 cups strawberries, halved
1/2 cup concentrated white grape juice
2 1/2 tablespoons lemon juice
teaspoon grated lemon rind
1 1/2 tablespoons unflavored gelatin
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.
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
2 lb Seville oranges (about 5)
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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