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Suggest a better descriptionMakes about 18 jelly glasses. Scrub, cut in halves, remove seeds and slice into very small pieces. Measure the fruit and juice and add 3 times the amount of water. Soak for 12 hours. Simmer for about 20 minutes. Let stand again for 12 hours. For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in small quantities about 4-6 cups at a time until they form a jelly. Check by the sheet test with a spoon or use a thermometer 8 degrees F above the boiling point of water for your altitude. Pour into prepared jars, seal and process. Source: Joy of Cooking 1974 printing Shared by Elizabeth Rodier June 1993 (testing recipe with limes)
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Serving Size: 1 Serving (953g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 420 | ||
Calories from Fat: 15 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 9mg | 0 % | |
Potassium 1509.4mg | 40 % | |
Total Carbohydrate 111.6g | 33 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 92.5g | ||
Protein 8.5g | 12 % | |
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: 420
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