Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
allon bag with 1 cup sugar and set overnight in the
arge saucepan.
Gradually add pectin, stirring until blended.
Bring
up measure.
Sprinkle the pectin into the fruits & mix well
Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
Add remaining sugar. Boil hard for 1 minute.
Remove peaches from heat. Stir in cardamon and vanilla extract.
Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
easure the exact amount of sugar into a separate bowl. (Do
Place pectin on the bottom of the
up of sugar in separate bowl and mix in pectin powder and
br>Combine apricots, rhubarb, and sugar in a pot. Cover and
up sugar in a large bowl. In a second bowl, combine pectin
lend Splenda and the Lite Pectin in a small bowl, then
Grand Marnier, apple juice and pectin in a large non-reactive
Prepare Pectin:
Mix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set
br>3. Place fruit, sugar and pectin in the 9-cup bowl
/4 cup of the sugar. Mash coarsely and let sit
dd 1/4 cup white sugar and pectin; stir in orange juice
b>pectin into fruit mixture and bring to a boil. Mix sugar into
Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
Ladle into prepared jars.
Process 5 minutes in boiling water canner, making sure all have sealed properly.
Pit the plums and chop in a food processor. Measure 4-cups.
In a pan combine the 4-cups chopped plums, lemon juice and water.
Stir-in the dry pectin.
Bring to a boil and boil for one minute.
Add the sugar.
Bring back to a boil and boil hard for a full minute.
Ladle into sterilized jars. Adjust caps.
Water bath process 8-minutes.
Yield: 4-5 half pints and a taster for the fridge.