Categories: Spreads, Low-cal 
      Yield: 1 servings 
  
      2 c  Cranberries 
      1 c  Concentrated apple juice 
    1/4 c  Lemon juice 
      3 oz Liquid pectin (regular) 
      5 tb Glycerine 
      1 tb Unfl.gelatin or 2 tb.freezer 
  
  Wash and pick over cranberries, discarding any that are soft.  Place in a 
  deep saucepan and add fruit juices.  Cover and simmer for about 20 minutes, 
  until fruit is soft.  Mash to break up any berries left whole. 
   
  Strain in food mill to remove seeds.  Return to saucepan and heat to 
  boiling.  Add pectin, glycerine and gelatin, stirring well.  Boil for 1 
  minute.  Remove from heat.  Skim and pour into hot, sterile pint jars, 
  leaving 1/2 inch at top.  Cap with hot sterile lids.  Process in boiling 
  water bath for 5 minutes after water returns to boiling.  If any jars fail 
  to seal, refrigerate and use within 10 days or freeze for later use. Makes 
  3 1/2 cups. 
   
  VARIATION:  You can substitute 1/2 cup low-methoxy pectin solution and 2 
  1/2 tsp calcium solution for the liquid pectin and glycerine, but add 
  calcium after removing from heat.  If you plan to freeze the jelly, be sure 
  to use the full amount of gelatin. 
   
  NUTRITIONAL VALUE:  1 tb contains 20 Calories (protein 0, fat 0, 
  carbohydrate 5 gm)  1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread 
  exchange.  If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. 
  Recipe contains 0 cholesterol.  1/2 tsp can be used without diabetic 
  replacement. 
   
  Use the full amount of gelatin for very firm jam or for freezing. 
   
  Source:  Canning and Preserving Without Sugar by Norma M. MacRae, R.D. 
  Third Edition 1993. 
   
  Shared but not tested by Elizabeth Rodier, Oct 93