Wash your half-pint or pint jars, lids and rings in soapy, water. Sterilize them, covered 10 minutes, in boiling water.
Apricot 🍑 Pineapple🍍Jam
Yield: 10 cups (or half-pints)
|Check out: How To Peel A Mango SUPER FAST!|
Updated: Freezer Jam
This jam’s so good! I adore how simple it is make… mixed with crushed pineapple, passion-fruit concentrate (when I’ve got some), plus a fresh lime – zested and juiced.
Mango – Lime Preserves
by Sharon Anne
Yield: 3 cups
1/2 cup (plus 2 Tablespoons) granulated sugar
OR see – Whey Low (for Ice Cream) – sweetener
3 Tablespoons INSTANT ClearJel® powder
1 1/2 cups fresh mango, diced (1 large mango = makes about 1 cup diced)
1/2 cup crushed canned pineapple, drained
1/4 cup passion fruit concentrate puree, see (Tips & Techniques…)
2 Tablespoons fresh lime juice (1 large lime = about 2 Tablespoons)
Fresh lime zest
Apple Butter: Go ahead, try and keep your fingers out of it.
|Apple Butter Spread (2 pints) recipe|
For lower-sugar jellies, try combining regular pectin powder (I detest sugar-free) with REGULAR ClearJel and YOUR choice of sweetener. By doing so, this helps boost the jelling potential, while safely reducing the amount of sugar that’s otherwise necessary! It makes a “soft-setting” jelly (but keeps it shape).… Read the rest
Best to microwave only one batch at a time. Since it’s such a small amount, simply refrigerate, rather than processing.
Microwave Jelly (small amounts)
by Sharon Anne
Yield: about 1 1/2 (half-pints)
1 Tbsp REGULAR pectin powder
3/4 Tbsp REGULAR ClearJel® powder
1 cup granulated sugar, divided (or Whey Low D granular)
9-ounces grape juice concentrate, thawed & undiluted
1 tsp fresh lemon juice
In a small bowl, mix together the pectin and ClearJel powder with 2-4 Tablespoons of your choice of sweetener and set aside.