Yield: 1 Servings
|3 pounds||Soft fruit(*), see note|
|45 \N||Saccharin tablets|
1. Gently heat the fruit. 2 . Dissolve the sacharin tablets in the fruit and add the glycerine 4. Boil until the jam thickens. 5. Pour into small jars with firmly fitting tops and seal down.
NOTES : (*) e.g. raspberries, strawberries. 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.