Low Fat Condiment Recipes
Wine Jelly Sans Gelatin Recipe
This Wine Jelly Sans Gelatin Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Wine Jelly Sans Gelatin Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Wine Jelly Sans Gelatin Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Wine Jelly Sans Gelatin Recipe, also visited the following
sections::
Wine Jelly Sans Gelatin Recipe
Wine Jelly Sans Gelatin Recipe
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Ingredients:
1 3/4 cup wine
3 cup sugar (vegans, try
1 succanat )
1 3 ounce pouch liquid
1 pectin
Instructions:
Prepare 4 half-pint canning jars or jelly glasses.
(Wash, and leave in hot water. Wash lids if
necessary, and place in boiling water. Leave in hot
water until ready.)
Mix wind and sugar in top of a double boiler. Place
over boiling water; stir
until sugar is completely dissolved (circa 5 minutes).
Remove from heat, but leave mix over hot water. Stir
in pactin all at once. If foam forms, skim off with a
metal spoon.
Leave the jelly to set one minutes, skim off the foam.
Pour jelly quickly into hot jars, filling to 1/8" of
the top. Carefully wipe off rim of jar. Put lid on
each jar as it is filled, screwing ring tightly.
[At this point, Sunset says to let cool. I'd process
in a water bath for 5 minutes. In a bath (a stockpot
or huge saucepan), set up a small rack and fill with
enough water to cover the filled jars, with about an
inch of water. Hint: if you boil your jars to
sterilize them, use the water bath for both purposes.
Hint2: Pressure cookers make good water baths for
small runs. ]
[Still on water bath: Put jars into boiling water,
and start timer when water gets batck to boiling.
Hold for 5 minutes, then pull out.]
(if you stay with the Sunset approach, invert the jars
to finish sterilizing the lids. You'll avoid any
mold.)
Place jars on a towel *away from drafts* and let cool.
Should keep almost forever until opened.
[Note: Jelly recipes leave little room for variation.
Do not double, and don't play with the proportions of
sugar/wine. Lastly, find the right pectin. It
matters. I have several pints of cranapple syrup that
were supposed to be jelly to remind me of these
facts... :-)]
Posted by Peter_Brooks <pb@hpocia.sj.hp.com> to the
Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994.
:From the _Canning & Preserving_ book, ISBN
0-376-02213-2:
FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1
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This Wine Jelly Sans Gelatin Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Wine Jelly Sans Gelatin Recipe, or any of our other low fat recipes, please let us know. |
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