30 MINUTES TO HOMEMADE SURE.JELL® GRAPEFRUIT FREEZER JELLY
Even folks who claim to dislike grapefruit tend to like 30 Minutes to Homemade SURE.JELL Grapefruit Freezer Jelly!
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - GRAPEFRUIT FREEZER JELLY
Make SURE.JELL for Less or No Sugar Needed Recipes - Grapefruit Freezer Jelly without fresh fruit. This grapefruit freezer jelly uses grapefruit juice.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Add grapefruit juice; stir 1 min. or until well blended.
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUGAR FREE GRAPE JELLY
Found online (goldminerecipes) while doing a search for sugar free jams and jellies. Cook times are estimated.
Provided by Kathy in Fla
Categories Jellies
Time 15m
Yield 1 1/2-2 cups
Number Of Ingredients 4
Steps:
- Bring grape juice and lemon juice to boil.
- Reduce heat and simmer for 4 minutes.
- While simmering, soak gelatine in cold water until dissolved.
- Remove juice from heat.
- Add gelatine to hot grape juice; mix well.
- When cool, pour into small sterilized containers and refrigerate.
- Makes 1-1/2 to 2 cups.
Nutrition Facts : Calories 61.8, Fat 0.1, Sodium 12.7, Carbohydrate 12.7, Fiber 0.2, Sugar 12.1, Protein 3
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - GRAPE FREEZER JELLY
Want to make a PB&J with your own J? Make SURE.JELL for Less or No Sugar Needed Recipes - Grape Freezer Jelly! This grape freezer jelly is good for a year.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 6 (1-cup) containers or 96 servings
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add grape juice; stir 1 min. or until well blended.
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - APPLE FREEZER JELLY
Homemade jelly that's ready for the containers in 20 minutes? Yup. And no apples to peel, either; we used apple juice instead.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 8 (1-cup) containers or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add apple juice; stir 1 min. or until well blended.
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - STRAWBERRY JAM
When life hands you strawberries, make this HEALTHY LIVING jam. You'll need a lot of them though-and be sure they're at their ripest and sweetest!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JELLY
Toss the store-bought grape jelly-this flavorful spread, made with fresh Concord grapes, is way better. Best part? It's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush grapes thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
- Mix 1/4 cup of the sugar and the pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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