Cranberry Jelly

* Exported from MasterCook *

Cranberry Jelly

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spreads Holiday
Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cranberries
3 ounces Liquid pectin (regular)
1 cup Concentrated apple juice
5 tablespoons Glycerine
1/4 cup Lemon juice
1 tablespoon Unfl.gelatin or 2 tb.freezer

Wash and pick over cranberries, discarding any that are soft. Place in a
deep saucepan and add fruit juices. Cover and simmer for about 20 minutes,
until fruit is soft. Mash to break up any berries left whole.

Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1
minute. Remove from heat. Skim and pour into hot, sterile pint jars,
leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling
water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or freeze for
later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution and 2
1/2 tsp calcium solution for the liquid pectin and glycerine, but add
calcium after removing from heat. If you plan to freeze the jelly, be sure
to use the full amount of gelatin.

NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread
exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium.
Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic
replacement.

Use the full amount of gelatin for very firm jam or for freezing.

Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.

Shared but not tested by Elizabeth Rodier, Oct 93

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