Low Calorie Jelly

Janie Jowers 2 cups unsweetened grape juice 1 cup water 1/2 cup tapioca Add sweetener to equal 3 cups sugar; mix. Let ingredients set for five minutes to allow tapioca to soften. Bring to a boil and boil one minute. Skim foam and pour into jars. Use any fruit juice.


Strawberry Preserves

2 cups sugar 1 cup water Boil together until syrup spins thread. Add 2 cups whole strawberries. Boil 10 minutes. Add 2 more cups strawberries and 2 more cups sugar. Boil 10 minutes more. Skim and set aside until following day. Stir well and seal cold in sterile jars. Makes about 4 hald pints.

Cranberry Sauce Jelly

Mrs. Sam Bass 1 package Cranberries, washed good and stemmed 3 cups water Boil till berries pop open. Cook till good and tender. Mash good. Use 2 cups juice to 1 cup sugar. Approximately 2 cups sugar to 4 cups juice. Cook till jells....stirring almost constantly..like jelly and pour into mold.  

Orange Jelly

6 Tbsp powder Pectin 2 1/4 cups water Bring to a rolling boil. Boil 1 minute. Add: 1 can frozen Orange Juice (6 oz) 3 1/2 cups sugar Stir till dissolved and let simmer (not boil) till dissolved.