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Full Online Book HomeLearning KitchenJams And Jellies - Jam - Blueberry Jam-diabetic
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Jams And Jellies - Jam -  Blueberry Jam-diabetic Post by :RedShamrock Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2692

Click below to download : Jams And Jellies - Jam - Blueberry Jam-diabetic (Format : PDF)

Jams And Jellies - Jam - Blueberry Jam-diabetic

1/2 of a 6 ounce can frozen apple juice concentrate, thawed
1 envelope unflavored gelatin
5 cups fresh or frozen blueberries
1 Tbs. lemon juice
1/4 tsp. Ground nutmeg
1/8 tsp. ground cinnamon

Pour apple juice concentrate into a saucepan; sprinkle with gelatin, and allow to soften for several minutes.

Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices, and 2 cups chopped berries to gelatin; heat over medium-low until gelatin is dissolved.

Remove from heat; stir in remaining berries and mix well. Pour into jars or plastic containers. Store in refrigerator up to 3 weeks.

Yield: 4 cups

Exchange 1 Tbs.= free food 12 calories 3 gm. carbohydrate
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Jams And Jellies - Blueberry Peach Jam Jams And Jellies - Blueberry Peach Jam

Jams And Jellies - Blueberry Peach Jam
3 cups fresh blueberries 2 cups fresh peach slices 1 package fruit pectin 1/4 tsp. cinnamon 7 cups sugar Crush blueberries and put in a medium saucepan. Cut the peach slices into pieces and grind in a food processor or food mill; add to the blueberries. Mix fruit pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil, stirring constantly. Add sugar all at once, bring to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

Jams And Jellies - Banana Jam Jams And Jellies - Banana Jam

Jams And Jellies - Banana Jam
2 pounds bananas 1-1 inch piece of vanilla bean juice of 4 oranges juice of 4 lemons 3 cups of sugar Peel and slice the bananas. Place in a saucepan with the vanilla bean and the juice of the oranges and lemons (together you should measure about 3 cups). Add the sugar, stirring until dissolved, and bring slowly to a boil. Cook over low heat, stirring occasionally at first, and more frequently as the jam thickens. When quite thick, after about 30 minutes, skim if necessary, removing the piece of vanilla bean. Ladle into hot sterilized jars, leaving 1/4 inch headspace.