Title: Tangy Jams and Jellies
Categories: Bread Breakfast Fruit Diabetic
Yield: 4 Servings

2	cn	(12 oz each) Unsweetened frozen apple juice or apple raspber
1	pk	(2 oz) dry pectin for jams and jellies made with little or n

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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