Title: Diabetic Jam-Using Sorbitol and Pectin
Categories: Diabetic Jam
Yield: 1 Servings

2 1/2	lb	Fruit
		Water -- (*) see note
2 1/2	lb	Sorbitol powder
5		Saccharin tablets
1/2		Bottle
		Knob
1/2	oz	Gelatin
		Commercial pectin
		Butter

1.Simmer fruit with water until soft. 2. Remove as many of the stones as possible, with a perforated spoon. 3. Stir in the sorbitol and bring to the boil, adding the butter. 4. Boil hard for 1 minute. 5. Remove from heat and stir the commercial pectin, saccharin tablets and gelatin dissolved in the hot water. 6. Pour into jar while hot and seal down. In order for this to keep, this jam must be covered immediately with a very good seal, either a bottling top or melted paraffin wax.

Recipe By : Marguerite Patten's Jams, Pickles and Jellies

From: Jazzbel Date: 26 Feb 97 Foodwine List (Ask Karen For Write-Access!) Ä

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