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Full Online Book HomeLearning KitchenJams And Jellies - Jelly - Cinnamon-apple-prune Jelly
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Jams And Jellies - Jelly -  Cinnamon-apple-prune Jelly Post by :playingthegame Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1322

Click below to download : Jams And Jellies - Jelly - Cinnamon-apple-prune Jelly (Format : PDF)

Jams And Jellies - Jelly - Cinnamon-apple-prune Jelly

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

4 large Granny Smith apples, peeled, cored, sliced
1 package (12 ounces) pitted prunes
1 cup unsweetened apple juice
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon lemon juice


Combine all ingredients, except lemon juice, in large saucepan and heat to boiling. Reduce heat and simmer, covered, 10 minutes. Simmer, uncovered, 15 minutes longer or until most of liquid is absorbed and fruit is tender. Remove from heat and add lemon juice. Beat with electric mixer on high speed until smooth.

Serve warm or transfer to storage container, cover, and store in refrigerator. Will keep for about 3 weeks.

Nutritional Information Per Serving: Calories: 20, Fat: 0.1 g, Cholesterol: 0 mg, Sodium: 0 mg, Protein: 0.2 g, Carbohydrate: 5.2 g

Diabetic Exchanges: FREE
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3-1/2 cups juice 1/2 cup lemon juice 1 package pectin 6 cups sugar Wash fruit and cover with water; simmer 15 minutes. Strain juice. Measure juice into 6- to 8-quart kettle. Add pectin and stir. Bring to boil, add sugar, stir, and bring to a rolling boil. Boil exactly 2 minutes. Skim and pour into jars. Seal. For syrup: use twice as much juice to 1 package of pectin.
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