Try this Strawberry Jelly - No Sugar recipe, or contribute your own.
Suggest a better descriptionHere is another jelly recipe. I prefer it because you can freeze it and it makes a lot more in a batch. I got it from a recipe insert in the fruit pectin. Since this uses no sugar, it makes a softer jell than most jams. If you can have sugar, add 1/8 C. sugar and 8 pkg. equal in place of the 15 pkg., equal. The sugar will improve the color of the finished jelly. If you want to use all sugar, you can use up to 3 C. but I dont think it needs that much Crush strawberries in small layer to make 2 Cups. Mix in snapple and sweetener. With a wire whisk, slowly mix pectin with water. (Do not pour pectin into water all at once.) On a med-high burner heat pectin mixture to boiling stirring constantly. Boil 1 minute. In a large bowl, gradually mix strawberry mixture into pectin. Make sure it is well combined. Pour into 1/2 C. freezer jars or plastic containers. Chill in refrigerator 12-24 hours until gelled and then freeze. Will keep up to 3 weeks in the refrigerator. Posted to JEWISH-FOOD digest V97 #204 by dylyn@juno.com (Lorri Shapiro) on Jun 27, 1997
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Serving Size: 1 Serving (694g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 184 | ||
Calories from Fat: 16 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.3mg | 0 % | |
Potassium 882.5mg | 23 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 32.7g | ||
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: 184
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