Recipe By : Marguerite Patten's Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams
Amount Measure Ingredient -- Preparation Method
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3 pounds firm fruit -- see note
3/4 pint water
2 pints glycerin
45 saccharin tablets
1.Simmer fruit with water until soft.
2. Remove as many of the stones as possible, with a perforated spoon.
3. Add the sacharin tablets with glycerine
4. Boil until the jam thickens.
5. Pour into small jars with firmly fitting tops and seal down.
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NOTES : (*) e.g. plums, damsons, gooseberries
This jam will keep better because of the gycerine content.
