Tangy jams and jellies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (12 oz each) Unsweetened frozen apple juice or apple raspberry juice concentrate |
| APPLE-MINT JELLY | ||
| APPLE-BLUEBERRY JAM | ||
| 1 | pack | (2 oz) dry pectin for jams and jellies made with little or no sugar |
Directions
Partially thaw concentrate and add enough water to make 1 quart; pour into a 5 to 6 quart pan. Add pectin; stir until dissolved, about 10 minutes.
Scrape the pan sides often.
On medium-high heat, stir until boiling. On high heat, bring to a rolling boil that can't be stirred down; boil exactly one minute. Off the heat, skim off foam. Pour hot liquid into 1 to 2-cup jars to within ½ inch of rims.
Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up to 3 months. Makes 4 cups.
PER SERVING (1 Tablespoon):
Calories: 25
Protein: ⅒ gm
Fat: 0 gm
Carbohydrates: 6⅒ gm
Cholesterol: 0 gm
Sodium: 3⅖ mg
Follow recipe for all-apple jelly (preceeding) but flavor apple juice concentrate and water with 1 cup firmly packed FRESH MINT LEAVES. Heat to boiling. Cover; let cool. Pour through a strainer into a bowl; discard leaves.
Rinse pan, then add liquid and pectin; continue as directed. Or, instead of boiling the fresh mint, add ¼ teaspoon MINT EXTRACT after skimming the hot liquid.
PER SERVING (1 Tablespoon):
Calories: 25
Protein: 0.1gm
Fat: 0 gm
Carbohydrates: 6⅒ gm
Cholesterol: 0 gm
Sodium: 3⅖ mg
Follow recipe for all-apple jelly (preceeding), adding 1 package (12 to 16 oz.) frozen unsweetened blueberries to juice concentrate and water.
Boil on high heat, uncovered, until reduced to 1 quart; stir often. Let cool, then add pectin; continue as directed.
PER SERVING (1 Tablespoon):
Calories: 28
Protein: ⅒ gm
Fat: ⅒ gm
Carbohydrates: 6⅘ gm
Cholesterol: 0 mg
Sodium: 3.3 mg
FROM: Sunset magazine March 1993 issue