Recipe - No Sugar Strawberry Jam

10 cup Strawberries; washed and
hulled
2 tablespoon Lemon Juice
6 ounce Liquid pectin
5 tablespoon Glycerine
1 ds Salt
1 cup Concentrated White Grape
Juice (simmed down from 3
cups)
2 tablespoon Unflavored gelatin
One half cup Cold water

From: Yvonne Womack Penchard@AOL.COM

Date: Sat, 6 Jul 1996 16:23:33 0400
I have successfully made jams using concentrated fruit juices instead of
sugar. Here is a recipe from the book Canning and Preserving Without Sugar
by Norma M. MacRae, R.D.

Mash half the berries, place in nonaluminum kettle with lemon juice,
pectin, glycerine, salt and grape juice. Bring to a rolling boil for 1
minute, stirring constantly. Remove from heat. Add remaining berries.
Combine gelatin with water; allow to stand 5 mins, then heat gently to
disolve. Add to berries, stirring well to mix.

Pour into hot, sterile pint jars, leaving One half inch at top for expansion.
Top with hot, sterile lids and process in boilingwater bath for 5 mins
after water returns to boiling. If any jars fail to seal, refrigerate and
use within ten days, or freeze for later use.

To freeze, pour into clean freezer containers or jars, leaving One half inch at
top. Cover with clean lids and allow to cool to room temp. Place in
freezer. To use, thaw overnight in refrigerator. Makes 10 One half cups.

EATL Digest 5 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.