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 traced the existance of recipes way back into antiquity, in fact as far into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and desserts, something we still use today. Additionally, he informs us how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like coriander, parsley, and basil. These new spices and herbs led to an outbreak in recipe books, most of which still exist in academic collections. By the advent of the 1900s, cook books are in high demand, as a result of better eduction, people having increased free time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Cranberry Jelly recipe.
