| 2 x apple juice, frozen concentrate thawed | | 1 x pectin dry for jams and jellies | | made with little or no sugar |
| | Partially thaw concentrate and add enough water to make 1 quart; pour into a 5-6 quart pan. Add pectin ; stir until dissolved, about 10 minutes. | | Scrap the pan sides often. | | On medium-high heat, sit until boiling. On high heat bring to a rolling boil that can't be stirred down; boil exactly one minute. Off the heat, skim off foam. Pour hot liquid into 1-2 cup jars to within 12 inch of rims. | | Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up to 3 months. | | Makes 4 cups. | | These have a base of fruit juice concentrate so make sure that you purchase concentrates that have no added sugars. These do not save calories but for some people they are more refreshing and digest easier |
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