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Chop, remoue from rinds & deseed. Use large 4 cup measurer for best results. Chop, then puree in blender with no more then 1/4cup water. It will reduce to 2cups liquid exactly. Strain for clear jelly now. Thats what you need for 4 half pints or 2pint jars.
Pour into large pot. Add lemon juice. Mix pectin & 1/4th cup sugar with for in small bowl. add to juice. Cook to full boil, apx 5-10mins. Reduce till well mixed. Add remaining
sugar, cup at a time while stirring. Bring back to boil (DO NOT SKIP THIS STEP OR IT WILL NOT SET) for apx one min, or until bubbles show its ready by having a glossy & sticky look. Process 10 mins in bwb.
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Serving Size: 1 Recipe (1165g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 194 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 195355.9mg | 6736 % | |
Potassium 776.1mg | 20 % | |
Total Carbohydrate 49.4g | 15 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 46.8g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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