|Little water(*), see note|
|1 tablespoon||Hot w|
|½ ounce||Powdered gelatin|
1.Simmer fruit with water until soft. 2. Crush the sacharin tablets dissolved in the tablespoon hot water. 3. Add to the hot but not boiling fruit. 4.Add the gelatin dissolved in the ⅛ pint of hot water. 5. Stir briskly for several minutes. 6. Pour into small jars with firmly fitting tops and seal down. 7. Stand in cool place. This will keep for some days.
7. Add the gelating dissolved in a little of the hot syrup. 8. Remove from heat. 9. Bottle while still hot. 10. Cover at once.
NOTES : (*) Use ⅛ pint with soft fruit, ¼ pint with firm fruit Recipe by: Marguerite Patten's Jams, Pickles and Jellies Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@...> on Feb 09, 1997.
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