Diabetic jam-using glycerine-ripe fruit

Yield: 1 Servings

Measure Ingredient
3 pounds Ripe fruit, see note
¼ pint Water
2 pints Glycerin
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. fresh apricots and peaches. 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.

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