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Ingredientes
- 10 c. Strawberries, washed and hulled
- 2 Tbsp. Lemon Juice
- 6 ounce Liquid pectin
- 5 Tbsp. Glycerine
- 1 dsh Salt
- 1 c. Concentrated White Grape Juice (simmed down from 3 c.)
- 2 Tbsp. Unflavored gelatin
- 1/2 c. Cool water
Direcciones
- 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 non-aluminum kettle with lemon juice, pectin, glycerine, salt and grape juice. Bring to a rolling boil for 1 minute, stirring constantly. Remove from heat. Add in remaining berries.
- Combine gelatin with water; allow to stand 5 mins, then heat gently to disolve. Add in to berries, stirring well to mix.
- Pour into warm, sterile pint jars, leaving 1/2 inch at top for expansion.
- Top with warm, sterile lids and process in boiling-water bath for 5 mins after water returns to boiling. If any jars fail to seal, chill and use within ten days, or possibly freeze for later use.
- To freeze, pour into clean freezer containers or possibly jars, leaving 1/2 inch at top. Cover with clean lids and allow to cold to room temp. Place in freezer. To use, thaw overnight in refrigerator.
- Makes 10 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2031g | |
| Calories 654 | |
| Calories from Fat 39 | 6% |
| Total Fat 4.62g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 210mg | 9% |
| Potassium 2487mg | 71% |
| Total Carbs 157.56g | 42% |
| Dietary Fiber 32.8g | 109% |
| Sugars 110.57g | 74% |
| Protein 10.99g | 18% |
