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Low-Calorie Jam |
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Serves: 32 Print this RecipeServing Size: 1 Tbsp. Here is a fruit jam recipe that can be varied to use whatever fruit is available and to suit individual tastes. I will start you off with two combinations. Use it as a topping for cheesecake (spread before sauce is completely set); as jam on toast, muffins, bagels or breakfast rolls; and with peanut butter for sandwiches. Requires refrigeration and will not keep as long as conventional jam. Use within 2 weeks. 2 cups blueberries and 2 tsp. grated orange peel, OR 2 cups fresh peaches, finely chopped and 1/2 tsp. grated lemon peel, 1/2 tsp. grated lime peel, and a few gratings of fresh nutmeg 1/3 cup sugar 1-2 teaspoons grated citrus peel 1 envelope unflavored gelatin 1 cup water 1. In medium saucepan, combine fruit and sugar, crushing fruit slightly (I use a potato masher). Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel. 2. Sprinkle gelatin over water; let stand 1 minutes 3. Add to fruit and stir over low heat for 5 minutes. Gelatin should completely dissolve. Cool to room temperature. Cover and refrigerate. EXCHANGES Free Food NUTRITION FACTS Calories 12 Carbohydrate 3 grams Protein 0 grams Fat 0 grams Saturated fat 0 grams Cholesterol 0 milligrams Fiber Trace Sodium Trace This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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