FANDOM


Apple Butter

(about 10 half-pint jars)

1 tablespoon = 10 calories

Cored and sliced ripe apples—enough to fill a 6-quart pot

1⁄2 cup water

1⁄2 teaspoon salt

5 drops cinnamon oil

Sweetener to equal 2 cups sugar

Heat apples and water, covered, over medium heat for 6 to 8 hours, stirring frequently. Press

through a sieve. Reheat and add salt, cinnamon oil and sweetener. Cook to the desired thickness.

Pour into hot sterilized jars, leaving 1⁄2-inch headspace. Seal, cool and store in the refrigerator

******************************************************* 

Apple Jelly from Bottled Juice

(about 4 half-pint jars)

1 tablespoon = 8 calories

2 packages or 2 tablespoons unflavored gelatin

1 quart unsweetened apple juice

2 tablespoons lemon juice

2 tablespoons liquid sweetener

Food coloring, if desired

In a saucepan, soften gelatin in apple juice and lemon juice. Bring to a rolling boil, dissolving

gelatin; boil 1 minute. Remove from heat. Stir in liquid sweetener and food coloring. Pour into

hot sterilized jars, leaving 1⁄4-inch headspace. Seal, cool and store in refrigerator.

*******************************************************

Grape Jelly with Gelatin

(about 3 half-pint jars)

1 tablespoon = 11 calories

2 packages or 2 tablespoons unflavored gelatin

1 bottle (24 ounces) unsweetened grape juice

2 tablespoons lemon juice

2 tablespoons liquid sweetener

In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving

gelatin; boil 1 minute. Remove from heat. Stir in liquid sweetener. Pour into hot sterilized jars,

leaving 1⁄4-inch headspace. Seal, cool and store in the refrigerator.

********************************************************* 

Apple Jelly with Gelatin

(about 2 half-pint jars)

1 tablespoon = 9 calories

4 teaspoons unflavored gelatin

2 cups unsweetened apple juice

2 tablespoons liquid sweetener

1⁄2 tablespoons lemon juice

Food coloring, if desired

Soften gelatin in 1⁄2 cup of apple juice. Bring remaining 11⁄2 cups of juice to a boil; remove from

heat. Add softened gelatin, stirring to dissolve. Add liquid sweetener, lemon juice and coloring.

Bring to a full rolling boil. Pour into hot sterilized jars, leaving 1⁄4-inch headspace. Seal, cool and

store in the refrigerator.

******************************************************* 

Peach Jam with Pectin

(about 3 half-pint jars)

1 tablespoon = 10 calories

4 cups peeled peaches

3 to 4 teaspoons liquid artificial sweetener

1 tablespoon ascorbic acid

1 13⁄4-ounce package powdered fruit pectin (regular)

Crush peaches in saucepan. Stir in sweetener, fruit, pectin, lemon juice and ascorbic acid. Bring

to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer

containers, leaving 1⁄2-inch headspace; cover and freeze. Thaw for use, then keep refrigerated.

******************************************************** 

Strawberry Jam with Pectin

(about 2 or 3 half-pint jars)

1 tablespoon = 5 calories

1 quart cleaned strawberries

3 to 4 teaspoons liquid artificial sweetener

1 package powdered fruit pectin (regular)

1 tablespoon lemon juice

Red food coloring as desired

Crush strawberries in 1 1⁄2-quart saucepan. Stir in artificial sweetener, food coloring, powdered fruit

pectin and lemon juice. Bring to a boil, and boil 1 minute. Remove from heat. Continue to stir

2 minutes. Pour into freezer containers, leaving 1⁄2-inch headspace; cover and freeze. Thaw for use,

then keep refrigerated.

Ad blocker interference detected!


Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.