The recipe was found in a women’s magazine in the 1970s. It is a low calorie preserve recipe, according to the article it was published in. it is far quicker to make than traditional fruit preserve recipes and the use of gelatin as the thickener allows the full flavor of the fruit to come through without excessive sweetness. The preserves will keep three weeks under refrigeration, almost forever if kept in the freezer.
Refrigerator preserves make a wonderful gift if put into a decretive glass jar or pretty container. Include the recipe on the card and the expiration date. Or pack a jar in a pretty basket along with homemade muffins or scones.
Serve the preserves with hot scones, biscuits, muffins or a quick bread and butter.
The recipe makes 3 cups of preserves at 14 calories per tablespoon.
- 1 envelope unflavored gelatin
- 1 can (6 oz,) of unsweetened pineapple juice
- 1 can (20 oz.) of juice packed crushed pineapple
- 5 tablespoons of sugar
Sprinkle the gelatin over pineapple juice in a sauce pan. Let stand for 5 minutes.
Add the crushed pineapple with juice and the sugar to the gelatin mixture.
Heat the mixture to boiling over medium heat, stirring constantly. Lower heat simmer for 2 minutes. Pour into jars and cover. Store the preserves in the refrigerator.
I believe almost any canned juice and fruit could be used in this recipe. The canned fruit should be crushed if in large pieces.
Try adding some lemon zest.
Use containers that have good sealing lids.