Ingredients
- 5 glycerine
- 3 liquid pectin
- 2 1/2 calcium solution for the liquid pectin
- 2 cranberries
- 2 freezer
- 1/2 at top
- 1/2 low-methoxy pectin solution
- 240 ml concentrated apple juice
- 60 ml lemon juice
- 18 gr unfl
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) 1.5 tablespoon = half diabetic fruit exchange or half bread exchange. If salt is omitted, 1.5 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. half tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing.
