Yield: 1 Servings
|3 pounds||Firm fruit, see note|
|45 \N||Saccharin tablets|
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.