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Full Online Book HomeLearning KitchenJams And Jellies - Spread - Diabetic Apricot Eingemacht
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Jams And Jellies - Spread -  Diabetic Apricot Eingemacht Post by :the_hack Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1679

Click below to download : Jams And Jellies - Spread - Diabetic Apricot Eingemacht (Format : PDF)

Jams And Jellies - Spread - Diabetic Apricot Eingemacht

Keeps 3 months in the refrigerator.

A little diabetic eingemacht spread on two matzah crackers makes a satisfying snack and contains only 8 carbohydrate units.

8 oz (225 g) dried apricots
1 pint (575 ml) cold water;
3 Tablespoons lemon juice
8 oz. (225 g) fructose
2 oz (50 g) blanched almonds (optional)

Cut each apricot into 4 or 5 pieces, then put into a lidded casserole. Pour on the cold water (it should cover them — if not, add a little more), cover and cook on 100 per cent power in the microwave for 10 minutes, then leave covered for 20 minutes. (If tenderised apricots are available, cut up as before but microwave for only 5 minutes on 100 per cent power.) Take out, and if not completely soft, cook for a further 2 minutes and drain immediately.

Using either kind of apricot, proceed as follows: lift the apricots out of the liquid and put into a 4-pint (2.25 litre) bowl. Add 5 fl oz (150 ml) of the liquid, the lemon juice, fructose and almonds (if used), and cook uncovered in the microwave on 100 per cent power for 3 minutes. Then stir well to ensure that the fructose is dissolved.

Cook uncovered for a further 15 minutes, until the apricots are bubbling in a syrup which will just coat the back of a wooden spoon (the mixture should have been bubbling fiercely for 10 minutes). Take out of the microwave.

Put 4 tablespoons of cold water in each of two clean 1-lb (450 g) jam jars and bring to the boil, uncovered, on 100 per cent power — about 1-1/2 minutes. Empty the jars and turn upside down on paper towelling to drain and dry. After 30 seconds, turn right-side up, fill with the preserve and seal with the lid. Store in the refrigerator
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2 pounds ripe peaches or frozen unsweetened peaches -- thawed 1 pint ripe red raspberries 2 cans frozen concentrated sweetened white grape juice (12-oz.ea) -- thawed 1 box fruit pectin for lower-sugar recipes 1/2 teaspoon butter or margarine Peel, pit and finely chop peaches. Measure 3 cups into 6-or-8-quart saucepot. (Do not use a smaller saucepot or fruit spread will not set.) Crush raspberries thoroughly, one layer at a time. Measure 1 cup raspberries into peaches in saucepot. Stir in juice concentrate. Stir fruit pectin gradually into fruit in saucepot. Add butter. Bring mixture to full rolling boil on

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Makes 4 cups Cooking time 11 to 13 minutes 4 c fresh or unsweetened frozen raspberries or strawberries 3 c sugar 2 tbsp lemon juice 2 tbsp liquid pectin In a 2 quart casserole, combine berries, sugar and lemon juice. Stir to mix. Cook, uncovered, on high for 5 minutes; stir. Cook for 6 to 8 more minutes, or until boiling and the fruit is cooked down somewhat. Stir well to dissolve sugar. Stir in pectin. Pour into sterilized jars and cover. Store, refrigerated, for up to 4 months.