Cranberry Jelly

Ingredients

2 cranberries
1 c concentrated apple juice
1/4 c lemon juice
3 liquid pectin
5 glycerine
1 tb unfl
2 freezer
1/2 at top
1/2 low-methoxy pectin solution
2 1/2 calcium solution for the liquid pectin

Instructions

calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin. NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing.