Ginger jellies
64 jellies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar unsweetened applesauce 23 oz | |
| 2 | tablespoons | Grated fresh ginger |
| 1½ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | Fresh lemon juice |
| 3 | Packets unflavored gelatin | |
| 4 to 6 drops yellow or red liquid food coloring | ||
| ⅓ | cup | Sugar; for coating |
Directions
1. Coat 8-inch square baking pan with nonstick cooking spray.
Reserve ½ cup of applesauce. Combine remaining applesauce, ginger, sugar and salt in skillet or Dutch oven. Bring to boiling; cook, uncovered, 25 minutes, stirring frequently as mixture thickens to prevent sticking.
2. Stir the lemon juice into reserved ½ cup applesauce; stir in the gelatin.
3. Stir gelatin mixture into hot applesauce mixture in pot, along with food coloring; cook 10 minutes more, stirring. Mixture will be very thick. Pour into prepared pan, spreading level. Cool completely. Cut into 64 squares.
4. Place sugar in small shallow bowl; toss jellies in sugar to coat.
Layer jellies between sheets of plastic wrap in airtight containers.
Store, refrigerated, for up to 1 month.
Nutrient value per square: 28 calories, trace protein, 0 g fat, 7 g carbohydrate, 5 mg sodium, 0 mg cholesterol. Exchange: ½ fruit.
from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94