Refrigerator strawberry jam

Yield: 2 half-pints

Measure Ingredient
1½ teaspoon Unflavoured gelatin
1½ tablespoon Cold water
3 cups Strawberries,crushed
3 tablespoons Liquid sucaryl
¼ teaspoon Ascorbic acid powder
\N \N Red food colouring if desird

Soften gelatin in cold water.Combine strawberries and sucaryl in saucepan. Place over high heat and stir constantly until mixture comes to the boil. Remobe from heat; add softened gelatin; return to heat and continue to cook for 1 minute.Remove from heat; blend in ascorbic acid powder and food colouring if desired.Ladle into clean half-pint jars; seal.Store in refrigerator.

Per tbsp: Calories 5 trace of protein trace of fat carbohydrates 1g (with sugar 26 calories)

Note: If no more than 1 tbsp is used,need not be calculated as exchanges. If larger amounts are used: 4 tbsp = ½ fruit exchange typed by g.major 10\\07\\95 Submitted By GEORGINA MAJOR On 10-08-95

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