2 cup Cranberries
1 cup Concentrated apple juice
1/4 cup Lemon juice
3 oz Liquid pectin (regular)
5 tbsp Glycerine
1 tbsp Unfl.gelatin or 2 tb.freezer
Directions
Wash and pick over cranberries, discarding any that are soft. Place
in a deep saucepan and add fruit juices. Cover and simmer for about
20 minutes, until fruit is soft. Mash to break up any berries left
whole.
Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for
1 minute. Remove from heat. Skim and pour into hot, sterile pint
jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process
in boiling water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or
freeze for later use. Makes 3 1/2 cups.
VARIATION: You can substitute 1/2 cup low-methoxy pectin solution
and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze the
jelly, be sure to use the full amount of gelatin.
NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg
sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without
diabetic replacement.
Use the full amount of gelatin for very firm jam or for freezing.
Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.
Shared but not tested by Elizabeth Rodier, Oct 93
Servings: 1 servings
Cranberry Jelly Recipe brought to you by Recipe Ideas
Categories: Spreads; Diabetic; Low-Fat/Cal
The History of Recipes
Food historians have tracked the existence of recipes back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these early cook books were just basic hieroglyphic recipes for meal preparation.
As we move into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. He also informs us how the ancient cooks used a good variety of spices and herbs, including some familiar names like thyme, fennel and dill. Over the next few centuries, the rich families of Wesstern Europe competed to serve the most extravagent banquests, and because of this the best chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cooking publications were highly popular as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Cranberry Jelly recipe.
