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Ingredients
- 2 1/2 lb Fruit Water, (*) see note
- 2 1/2 lb Sorbitol pwdr
- 5 x Saccharin tablets
- 1/2 bot commercial pectin Knob butter
- 1/2 ounce Gelatin
Directions
- 1.Simmer fruit with water till 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 warm water. 6. Pour into jar while warm 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 possibly melted paraffin wax.
- NOTES : (*) Use 1/4 pint water with hard 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...)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1148g | |
| Calories 372 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 1066mg | 30% |
| Total Carbs 98.51g | 26% |
| Dietary Fiber 11.3g | 38% |
| Sugars 87.07g | 58% |
| Protein 4.94g | 8% |
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