Yield: 1 Servings
|\N \N||Water, (*) see note|
|2½ pounds||Sorbitol powder|
|5 \N||Saccharin tablets|
|½ \N||Bottle commercial pectin|
|\N \N||Knob butter|
1.Simmer fruit with water until soft. 2. Remove as many of the stones as possible, with a perforated spoon. 3. Stir in the sorbitol and bring to the boil, adding the butter. 4. Boil hard for 1 minute. 5. Remove from heat and stir the commercial pectin, saccharin tablets and gelatin dissolved in the hot water. 6. Pour into jar while hot and seal down. In order for this to keep, this jam must be covered immediately with a very good seal, either a bottling top or melted paraffin wax.
NOTES : (*) Use ¼ pint water with firm fruit.(damsons, hard plums, etc...) Use ⅛ pint water with moderately soft fruit.(ripe gooseberries, etc...) Use no water with soft fruit.(raspberries, etc...) Recipe by: Marguerite Patten's Jams, Pickles and Jellies Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@...> on Feb 09, 1997.