Dutch Gel Lite Cooked Recipes

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well.

Prepare fruit and... measure fruit (or juice for jelly) into 6 or 8 quart pot along with lemon juice (if called for in recipe).

Mix 1/3 cup Dutch Gel Lite fruit pectin to fruit or juice. Bring mixture to full rolling boil (a boil that does not stop when stirred) over high heat, stirring constantly. If non-sugar sweetener is used, boil mixture for 1 minute, stirring constantly. Remove from heat and stir in pre-measured sweetener.

If sugar is used, add sugar to fruit or juice mixture. Return to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam.

Fill all jars quickly to 1/8 inch of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After 1 hour check seals or use USDA water bath method.

Jam or Jelly	Prepare	Measure (if no sugar)	Using Sweetener	Using Sugar
Apricot Jam	Pit 3 lb. apricots (do not peel); finely chop	4 cups chopped apricots; 2 tablespoons fresh lemon juice; 1/8 teaspoon ascorbic acid crystals; 1/3 cup Dutch Gel Lite	Add 18-30 packets	5 cups fruit plus 1-3 cups sugar
Apricot-Pineapple Jam	Pit (do not peel) 1 lb. apricots. Grind.	1 1/2 cups ground apricots; 1 can (8.25 oz.) crushed pineapple in syrup, undrained; 1 tablespoon fresh lemon juice; 1/3 cup Dutch Gel Lite	Add 18-30 packets	5 cups fruit plus 1-3 cups sugar
Blueberry Jam	Remove stems from 3 pt. blueberries. Crush (in small amounts)	4 cups crushed blueberries; 2 tablespoons fresh lemon juice; 1/3 cup Dutch Gel Lite	Add 18-30 packets	5 cups fruit plus 1-3 cups sugar
Cherry Jam	Remove stems and pits from 3lb. sweet or sour cheeries. Finely chop (1/4 inch pieces)	4 cups chopped cherries; 1/3 cup Dutch Gel Lite; if using sweet cherries add 1/4 cup fresh lemon juice	Add 24-36 packets	5 cups fruit plus 1-3 cups sugar
Fig Jam	Stem 3 1/4 lb. figs; finely chop (1/4 inch pieces).	4 cups chopped figs; 1/2 cup fresh lemon juice; 1/2 cup water; 1/3 cup Dutch Gel Lite	Add 24-36 packets	5 cups fruit plus 1-3 cups sugar
Grape Butter	Crush 3lb. Concord grapes (in small amounts). Press through sieve.	3 cups sieved grapes; 1/4 teaspoon each cinnamon and cloves; 1/3 cup Dutch Gel Lite	Add 24 packets	5 cups fruit plus 1-3 cups sugar
Mango Jam	Peel and pit 5 medium mangoes; grind.	4 cups ground mangoes; 1/4 cup fresh lemon juice; 1/3 cup Dutch Gel Lite	Add 18-30 packets	5 cups fruit plus 1-3 cups sugar
Orange Marmalade	Remove rind in quarters from 4 oranges and 2 lemons. Trim and discard half the white membrane. Thinly slice rind, finely chop fruit, saving juice. Mix rinds with 2 1/2 cups water and 1/8 teaspoon baking soda in pan. Bring to boil, cover and simmer 10 minutes.	4 cups cooked fruit and rind; 1/3 cup Dutch Gel Lite	Add 18-30 packets	5 cups fruit plus 1-3 cups sugar; may take 2 weeks to set
Peach Jam	Peel and pit 3lb. peaches; finely chop (1/4 inch pieces)	5 cups chopped peaches; 1/4 cup fresh lemon juice; 1/3 cup Dutch Gel Lite	Add 18-30 packets	6 cups fruit plus 2-3 cups sugar
Pear Jam	Peel and core 3lb. pears; finely chop (1/4 inch pieces)	4 cups chopped pears; 2 tablespoons fresh lemon juice; 1/3 cup Dutch Gel Lite	Add 18-24 packets	5 cups fruit; 1/4 cup lemon juice; 1-3 cups sugar. For spiced pear jam, add 1/2 teasoon each all-spice, cinnamon, and cloves to pears.
Plum Jam	Pit 4lb. plums (do not peel); finely chop (1/4 inch pieces); mix fruit with 1/2 cup water in pan. Bring to full boil; simmer 5 min.	4 cups cooked plums; 1/3 cup Dutch Gel Lite	Add 24 packets	5 cups fruit plus 1-3 cups sugar
Raspberry Jam	Blackberries, boysenberries, dewberries, logan berries, or young berries may be substituted. Crush 2 qt. red raspberries (in small amounts).	5 cups crushed raspberries; 1/3 cup Dutch Gel Lite	Add 24-36 packets	5 cups fruit plus 1-3 cups sugar
Rhubarb Jam	Trim 2 1/2 lb. rhubarb (do not peel); thinly slice; mix fruit with 1 cup water in pan to full boil; cover and simmer until soft, about 2 minutes; stir occasionally	4 cups cooked rhubarb; 1/3 cup Dutch Gel Lite	Add 24-36 packets	5 cups fruit plus 1-3 cups sugar
Strawberry Jam	Stem 2 qt. strawberries; crush (in small amounts).	5 cups crushed strawberries; 1/3 cup Dutch Gel Lite	Add 18-24 packets	5 cups fruit plus 1-3 cups sugar

Additional jelly can be made by using any bottled unsweetened juices. For a 4 cup recipe, use one 32 oz. (4 cups) bottle of juice and use above recipe.

Apple or Crab Apple Jelly	Remove stems and blossom ends from 5lb. tart apples. Cut into small pieces (do not peel or core). Place in large saucepan; add 5 cups water. Bring to full boil. Cover and simmer 10 minutes, stirring occasionally. Crush cooked pieces. Cover and simmer 5 minutes longer. Follow Jelly preparation Extract Juice.
Blackberry Jelly	Boysenberries or dewberries may be substituted. Crush 2 1/2 qt. blackberries (in small amounts). Follow Jelly Preparation Extract Juice. Save pulp to make jam.
Elderberry Jelly	Stem 3lb. elderberries; crush (in small amounts); simmer, covered, 15 minutes; follow Jelly Preparation Extract Juice.
Grape Jelly	Remove stems from 4 1/2 lb. grapes; crush (in small amounts); place in large saucepan; add 1 1/2 cups water; bring to full boil; cover and simmer 10 minutes, stirring occasionally; follow Jelly Preparation Extract Juice.
Grape-Burgundy Jelly	3 3/4 cups bottled grape juice; 1/4 cup Burgundy wine. For spiced grape jelly, substitute: 1/4 cup cider vinegar for the wine, and add 1/4 teaspoon cinnamon and 1/4 teaspoon cloves.
Orange Juice Jelly	3 3/4 cups orange juice; 1/4 cup fresh lemon juice. For Citrus Rind Jelly, add 1 tablespoon grated orange or lemon rind with the juice
Hot Pepper Jelly	Drain, seed, and finely chop 1 jar (10.25 oz.) pickled Jalapeno peppers	3 cups bottled apple juice; 2/3 cup chopped peppers. Protect hands with plastic gloves while preparing peppers.

While significantly lower in carbohydrates per serving than regular jam or jelly, Dutch Gel Lite products are not carbohydrate or calorie free. The total carbohydrate content of each jam or jelly will depend on the fruit used and the type and amount of sweetening agent used.

Dutch Gel Lite is a special fruit pectin that does not require sugar to gel, so you can enjoy jams or jelly made with no sugar or reduced sugar. If you prefer, sweeten you jam and jelly with a non-sugar sweetener.

Dutch Gel Lite jams and jellies will differ from regular jams and jellies. They will probably be less clear than regular, and also you may see some surface moisture after opened and refrigerated. This can be absorbed with a paper towel or stirred back into jam.

Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return water to boiling. Boil for 5 minutes. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.

Remove jars from canner, set on clean towel or rack to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Label, date, and store in cool, dark, dry place. Unsealed jars should be refrigerated and used soon.

814-623-2667 ∙ 111 Hoagland Road ∙ Bedford, PA ∙ info@fisherscountrystore.com

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