Diabetic jam-using glycerine-firm fruit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Firm fruit, see note |
| ¾ | pint | Water |
| 2 | pints | Glycerin |
| 45 | Saccharin tablets | |
Directions
1.Simmer fruit with water until soft. 2. Remove as many of the stones as possible, with a perforated spoon. 3. Add the sacharin tablets with glycerine 4. Boil until the jam thickens. 5. Pour into small jars with firmly fitting tops and seal down.
NOTES : (*) e.g. plums, damsons, gooseberries This jam will keep better because of the gycerine content.
Recipe by: Marguerite Patten's Jams, Pickles and Jellies Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@...> on Feb 09, 1997.