2 1/2 cups sweet cherries, pitted
1/2 cup water
1 tsp unflavored gelatin
2 tsp lemon juice
2 tsp vanilla extract
1/2 tsp liquid Stevia sweetener
Place the cherries and water in a saucepan and bring to a boil; lower heat and place a tight cover on pan. Cook on low 5 minutes; stir cherries and replace cover. Cook another 5 minutes.
Pour the lemon juice into a small bowl and sprinkle the gelatin over top.
When cherries are finished cooking, remove cover and bring to a boil for 1 minute. Remove cherries from the heat and add the lemon/gelatin mixture and vanilla. Stir until the gelatin is completely dissolved.
Allow the mixture to cool before stirring in the Stevia.
Pour the jam into 2 sterilized jars half-pint jars or into plastic freezer containers.
Keep refrigerated or for long-term storage, place in freezer.
Per 2 tablespoons, 18 calories and free diabetic exchanges
1 tsp unflavored gelatin
2 tsp lemon juice
2 tsp vanilla extract
1/2 tsp liquid Stevia sweetener
Place the cherries and water in a saucepan and bring to a boil; lower heat and place a tight cover on pan. Cook on low 5 minutes; stir cherries and replace cover. Cook another 5 minutes.
Pour the lemon juice into a small bowl and sprinkle the gelatin over top.
When cherries are finished cooking, remove cover and bring to a boil for 1 minute. Remove cherries from the heat and add the lemon/gelatin mixture and vanilla. Stir until the gelatin is completely dissolved.
Allow the mixture to cool before stirring in the Stevia.
Pour the jam into 2 sterilized jars half-pint jars or into plastic freezer containers.
Keep refrigerated or for long-term storage, place in freezer.
Per 2 tablespoons, 18 calories and free diabetic exchanges
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