Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Diabetic Jam-using Sorbitol And Pectin

Yield: 1 Servings

Ingredients and directions for this recipe

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

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...)

See also:
Previous recipe Diabetic Jam-using Glycerine-soft Fruit
Next recipe Diabetic Jumbo Fruited Oatmeal Cookies

Or try one of these recipes:
K.d. Lang's Indonesian Salad With Spicy Peanu
Steamed, Deep-fried Chicken Stuff W/rice