Side Pannel
Diabetic Jam-Using Sorbitol and Pectin
Diabetic Jam-Using Sorbitol and Pectin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Jams & Preserves, Diabetic
Ingredients List
- 2 1/2 lb Fruit
- Water, (*) see note
- 2 1/2 lb Sorbitol powder
- 5 Saccharin tablets
- 1/2 Bottle commercial pectin
- Knob butter
- 1/2 oz Gelatin
Directions
1.Simmer fruit with water until soft. 2. Remove as many of the stones as
possible, with a perforated spoon. 3. Stir in the sorbitol and bring to the
boil, adding the butter. 4. Boil hard for 1 minute. 5. Remove from heat and
stir the commercial pectin, saccharin tablets and gelatin dissolved in the
hot water. 6. Pour into jar while hot and seal down. In order for this to
keep, this jam must be covered immediately with a very good seal, either a
bottling top or melted paraffin wax.
NOTES : (*) Use 1/4 pint water with firm fruit.(damsons, hard plums,
etc...) Use 1/8 pint water with moderately soft fruit.(ripe gooseberries,
etc...) Use no water with soft fruit.(raspberries, etc...)
possible, with a perforated spoon. 3. Stir in the sorbitol and bring to the
boil, adding the butter. 4. Boil hard for 1 minute. 5. Remove from heat and
stir the commercial pectin, saccharin tablets and gelatin dissolved in the
hot water. 6. Pour into jar while hot and seal down. In order for this to
keep, this jam must be covered immediately with a very good seal, either a
bottling top or melted paraffin wax.
NOTES : (*) Use 1/4 pint water with firm fruit.(damsons, hard plums,
etc...) Use 1/8 pint water with moderately soft fruit.(ripe gooseberries,
etc...) Use no water with soft fruit.(raspberries, etc...)
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