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 existence of recipes far back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these old recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years there were a couple of books published in the 14th Century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the rich people of those days. Over the following few hundred years, the rich and powerful families of the West strove to lay on the most extravagent banquests, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books are starting to become popular as a result of higher levels of literacy, more leisure time and having more money to spend. |
We hope you enjoy this Cranberry Jelly recipe.
