Jam-Using Glycerine-Ripe Fruit|
Diabetic Jam-Using Glycerine-Ripe Fruit
3 lb Ripe fruit, see note
1/4 pt Water
2 pt Glycerin
45 Saccharin tablets
1.Simmer fruit with water until soft. 2. Remove as many of the stones as
possible, with a perforated spoon. 3. Add the sacharin tablets with
glycerine 4. Boil until the jam thickens. 5. Pour into small jars with
firmly fitting tops and seal down.
NOTES : (*) e.g. fresh apricots and peaches. This jam will keep better
because of the gycerine content.
Recipe by: Marguerite Patten's Jams, Pickles and Jellies
Posted to MC-Recipe Digest V1 #479 by Jazzbel
on Feb 09, 1997.