CRANBERRY JELLY

      Title: CRANBERRY JELLY
  Categories: Spreads, Low-cal
       Yield: 1 Servings
  
       2 c  Cranberries
       1 c  Concentrated apple juice
     1/4 c  Lemon juice
       3 oz Liquid pectin (regular)
       5 tb Glycerine
       1 tb Unfl.gelatin or 2 tb.freezer
  
   Wash and pick over cranberries, discarding any that are soft. Place
   in a deep saucepan and add fruit juices. Cover and simmer for about
   20 minutes, until fruit is soft. Mash to break up any berries left
   whole.
   
   Strain in food mill to remove seeds.  Return to saucepan and heat to
   boiling.  Add pectin, glycerine and gelatin, stirring well. Boil for 1
   minute. Remove from heat. Skim and pour into hot, sterile pint jars,
   leaving 1/2 inch at top.  Cap with hot sterile lids. Process in
   boiling water bath for 5 minutes after water returns to boiling. If
   any jars fail to seal, refrigerate and use within 10 days or freeze
   for later use. Makes 3 1/2 cups.
   
   VARIATION:  You can substitute 1/2 cup low-methoxy pectin solution
   and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
   but add calcium after removing from heat. If you plan to freeze the
   jelly, be sure to use the full amount of gelatin.
   
   NUTRITIONAL VALUE:  1 tb contains 20 Calories (protein 0, fat 0,
   carbohydrate 5 gm)  1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
   bread exchange.  If salt is omitted, 1 1/2 tsp contain less than 1 mg
   sodium. Recipe contains 0 cholesterol.  1/2 tsp can be used without
   diabetic replacement.
   
   Use the full amount of gelatin for very firm jam or for freezing.
   
   Source:  Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
   Third Edition 1993.
   
   Shared but not tested by Elizabeth Rodier, Oct 93
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