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Nutrition Facts
Serving Size 1 6-ounce jars 199g Recipe makes 20 6-ounce jars)
Calories 103
Calories from Fat 2		(2%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 253mg		7%
Total Carbohydrate 27.6g		9%
	Dietary Fiber 5.5g	21%
	Sugars 12.2g
Protein 0.7g		1%
how is this calculated?

Paradise Jelly

Recipe #292345 | 30 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Mar 17, 2008

Ruby-red and sweetly delicious. The nutritional information is skewed because the amount of sugar depends on how much fruit liquid is rendered. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

20 6-ounce jars (change servings and units)

Ingredients

4 quarts apples or crabapples
12 quinces
2 quarts cranberries
sugar

Directions

1
Wash fruit and remove stems and blossom ends from apples and quinces.
2
Cut in quarters, Cover with cold water and cook until tender.
3
Wash cranberries and cook in 1 quart water until tender.
4
Pour cooked fruit into a jelly bag and let drain into a bowl overnight.
5
Discard pulp, measure liquid and add an equal amount of sugar, cup for cup, and boil until the jelly sheets off the spoon (about ten minutes).
6
Skim, pour into sterilized jelly glasses and seal.