Diabetic Jam-Using Gelatine
1 lb Fruit
Little water(*), see note
1 tb Hot w
1/2 oz Powdered gelatin
9 Saccharin tablets
1.Simmer fruit with water until soft. 2. Crush the sacharin tablets
dissolved in the tablespoon hot water. 3. Add to the hot but not boiling
fruit. 4.Add the gelatin dissolved in the 1/8 pint of hot water. 5. Stir
briskly for several minutes. 6. Pour into small jars with firmly fitting
tops and seal down. 7. Stand in cool place. This will keep for some days.
7. Add the gelating dissolved in a little of the hot syrup. 8. Remove from
heat. 9. Bottle while still hot. 10. Cover at once.
NOTES : (*) Use 1/8 pint with soft fruit, 1/4 pint with firm fruit
Recipe by: Marguerite Patten's Jams, Pickles and Jellies
Posted to MC-Recipe Digest V1 #479 by Jazzbel
on Feb 09, 1997.