Preparation:
In a medium saucepan, combine fruit and sugar, crushing fruit slightly (a potato masher is ideal). Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel.
Sprinkle gelatin over water; let stand 1 minute.
Add to fruit and stir over low heat for 5 minutes. Gelatin should completely dissolve. Cool to room temperature. Cover and refrigerate.
32 servings/Serving size: 1 Tbsp
Here is a fruit jam recipe that can be varied to use whatever fruit is available and to suite individual tastes. The cookbook author will start you off with two combinations. Use it as a topping for cheesecake (spread before sauce is completely set); as jam on toast, muffins, bagels, or breakfast rolls; and with peanut butter for sandwiches. Requires refrigeration and will not keep as long as conventional jam. Use within 2 weeks. |
