ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Jellies made with concentrated white grape juice

Misc.
I am a diabetic and love sweets, I heard you can make jellies and jams using concentrated white grape juice in the place of sugar. Can someone help me? If this is true I want to try it. I heard that the exchange is one cup of juice per one cup of sugar, well that leaves a lot of liquid to cook down. How much Surejell do I need? Help a fat boy out!!!! Thanks Larry
MsgID: 205902
Shared by: LARRY CAMPBELL TX
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Jellies made with concentrated white grape juice
  LARRY CAMPBELL TX
2 re: sugar free jellies
  Lee in Nor Cal
3 Recipe: Sugar Free Jellies
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Black Bean and Sausage Soup (blender or food processor)
  • BLACK BEAN AND SAUSAGE SOUP 4 ounces kielbasa sausage or coarse bologna, cut into 1-inch pieces 1 medium onion, cut into 1-inch pieces 2 garlic cloves 2 cans (15 ounces each) Green Giant black beans, drained 1 (14 1/2...
  • Shaved Zucchini and Pecorino Cheese Salad
  • SHAVED ZUCCHINI AND PECORINO CHEESE SALAD "The March aux Fleurs restaurant in Ross, Calif., shows off summer zucchini with a simple salad served with shaved cheese and Spanish almonds." FOR THE...
  • Maggio's Rigatoni 'D' Recipe
  • MAGGIANO'S RIGATONI 'D' 1 lb rigatoni pasta, uncooked 2 tablespoons extra virgin olive oil 10 ounces button mushrooms 1 yellow Spanish onion, chopped 2 teaspoons garlic, pureed salt and pepper 1 lb chicken breasts, ...
  • Gwyneth Paltrow's Basic Tomato Sauce
  • BASIC TOMATO SAUCE "This sauce is a simple, perfect tomato sauce. Slow cooked to bring out the sweetness, it is the perfect base for many things in this book and delicious on its own with some penne or spaghetti. My d...
ADVERTISEMENT
  • Country-Style Vegetable Stew (Cianfotta)
  • COUNTRY-STYLE VEGETABLE STEW (CIANFOTTA) "Called "cianfotta" in Italian, this is a golden, glowing vegetable stew. There are countless variations on it, but they all include the classic vegetables associated with the ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Jellies made with concentrated white grape juice
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!