Blueberry Chutney
INGREDIENTS:
1 tb Unflavored gelatin (1 pkg) 2 tb Granulated sugar
1/3 c Cold water 4 ts Lemon juice
3 c Blueberries, lightly crushed 1 ts Grated lemon rind
1/2 ts Ground ginger
1 tb Unflavored gelatin (1 pkg) 2 tb Granulated sugar
1/3 c Cold water 4 ts Lemon juice
3 c Blueberries, lightly crushed 1 ts Grated lemon rind
1/2 ts Ground ginger
In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved.
Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 min or until fruit is tender; stir occasionally.
Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set.
Store in refrigerator for up to 1 month or for 1 year in the freezer.
Makes 2 cups. Preparation 10 min, cook about 5 min.
Strawberries -
use orange rind, no ginger Peach 2 cups, pear 1 cup, replace lemon rind with 1/2 tsp nutmeg
Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.
Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 min or until fruit is tender; stir occasionally.
Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set.
Store in refrigerator for up to 1 month or for 1 year in the freezer.
Makes 2 cups. Preparation 10 min, cook about 5 min.
Strawberries -
use orange rind, no ginger Peach 2 cups, pear 1 cup, replace lemon rind with 1/2 tsp nutmeg
Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.