Making Jams and Jellies

Refrigerator Apple Jelly with Liquid Sweetener

• 2 packages or 2 tbsp unflavored gelatin powder
• 1 qt bottle unsweetened apple juice
• 2 tbsp bottled lemon juice
• 2 tbsp liquid sweetener
• Food coloring, if desired

Yield: 4 half-pint jars

Procedure: Sterilize jars. In a saucepan, soften the gelatin in the apple and lemon juices. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in liquid sweetener and food coloring. Pour into hot sterilized jars. Seal, cool and store in refrigerator.

(Note: 1 tablespoon = 10 calories)

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

top ^

How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store

Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links