Side Pannel
Making Reduced-Sugar Fruit Spreads
Making Reduced-Sugar Fruit Spreads
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Fruit
Ingredients List
- A variety of fruit spreads may be made that are taseful, yet lower in
- sugars and calories than regular jams and jellies. The following are
- recipes for reduced-sugar fruit spreads. Gelatin may be used as a
- thickening agent, as indicated in two of the following recipes. Sweet
- fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are
- used to provide the sweet flavor of the fruit spreads. When gelatin is used
- in the recipe, the jars of spread should not be processed. They should be
- refrigerated and used within 4 weeks.
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Making Sausage
Categories: Meats, Microwave, Pork
Yield: 1 Servings
4 Sausage links
4 Paper towels
LAYER 4 PAPER TOWELS ON MICROWAVE PLATE. ARRANGE SMALL, FULLY COOKED
SAUSAGE LINKS OR SMOKED SAUSGAES ON PLATE. COVER WITH ONE PAPER TOWEL.
MICROWAVE AT HIGH AS DIRECTED BELOW. SAUSAGE TIME 2 LINKS 30 SEC. TO 1 MIN.
4 LINKS 45 SEC. TO 1 1/2 MIN. 4 links make a single swerving.
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