Diabetic jam-using glycerine-ripe fruit

 
                  Diabetic Jam-Using glycerine-Ripe Fruit
 
 Recipe By     : Marguerite Patten's Jams, Pickles and Jellies
 Serving Size  : 1    Preparation Time :0:45
 Categories    : Diabetic Jams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        ripe fruit -- see note
      1/4  pint          water
    2      pints         glycerin
   45                    saccharin tablets
 
 1.Simmer fruit with water until soft.
 2. Remove as many of the stones as possible, with a perforated spoon.
 3. Add  the sacharin tablets with glycerine
 4. Boil until the jam thickens.
 5. Pour into small jars with firmly fitting tops and seal down.
 
 
 
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 NOTES : (*) e.g. fresh apricots and peaches.
        This jam will keep better because of the gycerine content.