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Nutrition Facts

Serving Size 1 batch 2045g

Recipe makes 1 batch)

Calories 1056
Calories from Fat 38 (3%)
Amount Per Serving %DV
Total Fat 4.3g 6%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Potassium 1834mg 52%
Total Carbohydrate 276.1g 92%
Dietary Fiber 64.1g 256%
Sugars 166.3g
Protein 9.5g 18%

how is this calculated?

Abc Jelly

Recipe #178930 | 40 min | 20 min prep | add private note

By: LAURIE
Jul 24, 2006

From a Vermont website. Havent made this yet but thought it sounded very interesting. I have not a clue on how many jars you will get, that would depend on the size. This needs to set overnite and like all jelly need to cool to seal so allow time.

1 batch (change servings and units)

Ingredients

Directions

  1. 1
    Cook each fruit separately with wee bit of water - barely cover.
  2. 2
    Strain overnight through jelly bag. Do not squeeze.
  3. 3
    Mix juices and measure the liquid the next day.
  4. 4
    Bring to a boil.
  5. 5
    Add 1-1/2 cup sugar for every cup of liquid.
  6. 6
    Boil rapidly until the jelly will set when tested.
  7. 7
    Allow to stand for a few minutes, then pour into hot, dry jars.
  8. 8
    Cover when cold.

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