Making Jams and Jellies
Refrigerator Jelly with Splenda®
- 2 packages or 2 tablespoons unflavored gelatin
- 4¼ cups bottled unsweetened fruit juice (1 quart plus ¼ cup)*
- ½ cup Splenda® Granular
Yield: About 4 half-pint jars
Procedure: Sterilize jars.
In a saucepan soften gelatin in juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute.
Remove from heat. Stir in Splenda® granular. Skim foam if needed. Pour into hot sterilized jars,
leaving at least ¼-inch headspace. Apply lids, cool and store in refrigerator. (Do not process
in a canner or freeze.)
*This recipe was tested using commercially bottled white grape-peach juice.
Note: Sterilized jars are not required for this recipe; it can be filled into hot,
clean jars or plastic refrigerator containers. However, sterilized jars would be
best for avoiding spoilage during storage. Refrigerator jellies made with gelatin
typically last 1 month in the refrigerator until opened.
Trade and brand names are used only for information. The Cooperative Extension
Service, University of Georgia College of Agricultural & Environmental Sciences and College
of Family & Consumer Sciences, and the U.S. Department of Agriculture do not guarantee nor
warrant published standards on any product mentioned; neither does the use of a trade or brand
name imply approval of any product to the exclusion of others which may also be suitable.
Developed at The University of Georgia, Athens, for the National Center for Home
Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods
and Nutrition, College of Family and Consumer Sciences. August 2004.
This material is based upon work supported by the Cooperative State Research,
Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.
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