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Low Fat Watermelon Pineapple Preserves
1 cup finely chopped, peeled watermelon rind, red flesh removed
1 cup granulated sugar
1 can (8 ounces) crushed pineapple, drained, reserve juice
1/4 cup water
1 tablespoon grated orange peel
1/8 teaspoon pumpkin pie spice or cinnamon
1 pouch (3 ounces) liquid fruit pectin
Golden, sweet, spicy spread to top your favorite biscuit or toast. Bet your friends can't guess the ingredients!
In saucepan, stir together rind, sugar, reserved juice and water. Bring to boil over high heat, stirring constantly. Reduce heat; simmer for 15 to 20 minutes, until rind is tender and translucent. Stir in remaining ingredients. Increase heat; bring mixture to full rolling boil, stirring constantly. Boil 1 minute, stirring constantly. Ladle into jars; cover. Let stand at room temperature 24 hour to set. Store preserves in refrigerator for up to 3 weeks. Makes about 2 cups.
NOTE:
Do not double recipe; mixture may not set.
Per 1 tablespoon serving: 29 calories; 7g carbohydrate; 0.2mg sodium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
