Tastes just like homemade banana nut bread at a lot less calories. Recipe Introduction Just Jeanne Source of Recipe

20 ripe bananas, pureed (about 6	2 -1/2 cups chopped walnuts
-cups)	1 Pkg powdered pectin
2 Tbl lemon juice	1 -1/2 teaspoons apple pie spice
3 Cup Splenda	2 Tbl pure walnut extract
1 Cup brown sugar replacement

In a large stockpot, combine pureed bananas, lemon juice, apple pie
spice and powdered pectin. Stir while bringing to a full rolling boil.
Add the Splenda and brown sugar replacement. Stir continuously and heat
until full rolling boil. Continue to heat 1 minute. Remove from heat
and stir in the walnut extract. Fold in chopped walnuts. Ladle into
sterilized jars leaving 1/4-inch head space. Wipe rims. Cap and seal.
Process in a water bath canner for 10 minutes. Yield: 6 pints.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

8 Lb apples	1 Tbl ground cloves
4 Cup apple cider	1 Tbl ground nutmeg
4 Cup brown sugar replacement	1 Tsp ground cardamom
4 Cup Splenda	1/2 Cup lemon juice
4 Tbl ground cinnamon

Wash apples, cut off stem and blossom end. Do not peel or core. Cut
into small pieces. Add apples and apple cider to a large stockpot,
cover and simmer until apples are soft. Reserve cooking liquid. Press
through a sieve or a food mill. Return pulp to the stockpot and add the
remaining ingredients. Add one-half the reserved cooking liquid. Cook
slowly on medium low heat until thick enough to round up on a spoon (45
minutes to an hour). As pulp thickens, stir frequently to prevent
sticking. If it gets too thick, add some more of the reserved cooking
liquid until you get the desired consistency. Ladle into sterilized
jars leaving 1/4 inch head space. Wipe rims. Cap and seal. Process in
a water bath canner for 10 minutes. Yields 10 pints

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

8 Qt tomatoes (about 48 large)	2 Tbl salt
4 Cup onions, chopped	2 Tsp peppercorns
4 Cup celery, chopped	2 Tsp Tabasco sauce
3 Cup sweet green bell peppers,	1/4 Tsp cayenne pepper
-seeded and chopped	1 -1/2 teaspoons ground mace
4 -6 hot peppers, seeded and	1 -1/2 teaspoons ground ginger
-chopped	1 -1/2 teaspoons ground cinnamon
2 Cup brown sugar replacement	1/2 Tsp grated orange peel
4 garlic cloves, minced	2 Cup white vinegar
2 Tbl dry mustard	2/3 Cup lemon juice
2 Tbl Hungarian paprika	1 Tsp coarse ground black pepper

Wash, core and quarter tomatoes. You do not have to peel them. Combine
tomatoes, onions, celery and peppers. Cook until soft, about 30
minutes. Press through a Foley food mill discarding seeds and skins.
Return tomato mixture to the stockpot.. Tie peppercorns in cheesecloth
bag; add remaining ingredients and cook slowly until mixture is
consistency of BBQ sauce, about 1-1/2 hours. Stir frequently to prevent
sticking. Ladle hot sauce into sterilized jars, leaving 1/4-inch
headspace. Wipe rims. Cap and seal. Process in a water bath canner
for 20 minutes. Yields 9-10 pints.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

20 Lb apples, peeled, cored, and	2 Tbl apple pie spice
-chopped	1/2 Tsp each ground ginger,
1 Cup lemon or lime juice	-allspice, cloves
2 Cup Splenda	2 Tbl salt
2 Tbl cinnamon	Water to cover

Wash, peel and core apples. Chop into fine bits. Place in large
stockpot with lemon or lime juice and enough water to cover. Simmer in
covered stockpot until tender. Add remaining ingredients and stir well.
Simmer for another 5 minutes. Ladle into sterilized jars. Wipe rims.
Cap and seal. Process in a water bath canner for 20 minutes. Makes 8
to 10 quarts.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

2 Lb ripe nectarines, peeled and	1/2 Cup fresh mint leaves, chopped
-pitted	-(or 2 tablespoons dried)
2 Lb pears, peeled and cored	1 Tsp whole cloves
3/4 Cup cold water	1 Tsp whole allspice berries
1/4 Cup lemon juice	2 whole cinnamon sticks
5 Cup sugar or Splenda

Peel and pit the nectarines and cut them into chunks. Peel the pears
and core them. Put them into a large stockpot with the water and lemon
juice. Make a spice ball with the cloves, allspice berries and cinnamon
sticks. Cook on medium heat for 10 minutes. Crush the nectarines with
a potato masher. Add the sugar or Splenda and the mint leaves, stirring
well. Bring mixture to a boil and simmer for 15 minutes until mixture
is thick. Remove and discard spice ball. Ladle the preserves into
sterilize jars leaving 1/2 inch headspace. Wipe rims. Cap and seal.
Process in a water bath canner for 15 minutes. Yields 5 to 6 pints.

Just Jeanne

9 Cup peeled, seeded and chopped	2 Tbl pure almond extract
-peaches	1 Pkg powdered pectin
1/3 Cup lemon juice	1 -1/2 cups chopped almonds
2 Cup Splenda

Put peaches, lemon juice, Splenda, and pectin into a large stockpot.
Bring to a boil, stirring constantly. Turn heat to medium and cook
about 15 minutes until mixture thickens. Stir constantly to prevent
scorching. Remove from heat and fold in chopped almonds. Ladle hot
into sterilized jars, leaving 1/4-inch head space. Remove air bubbles.
Wipe rims. Cap and seal. Process 15 minutes in water bath canner.
Yield: 7-8 pints.

Sharon G/Canada

6 Lb crabapples	1 Tbl whole cloves
1 Qt cider vinegar	2 Stick cinnamon
2 Cup sugar	1 Tbl ground ginger

Wash crabapples, steam until soft.
Place in preserving kettle with vinegar, sugar and spices tied in a bag.
Bring slowly to boiling point, cook gently about 10 minutes.

Pour in jars and seal.

Jell-O. delightful. It can be made healthier by using Splenda and sugar-free scrumptious preserves. The color is a bright red and the flavor is ingredient is. No one can guess that there are beets in this Now this is an unusual recipe because no one knows what the secret Recipe Introduction Just Jeanne

10 Lb large beets, cooked, peeled	2 Pkg powdered pectin
-and pureed	5 Cup granulated sugar or Splenda
cold water to cover	2 (3 ounce) packages raspberry
7 -1/2 cups reserved beet juice	-Jell-O
1/2 Cup lemon juice	-(sugar free if desired)
2 Tsp grated dried lemon peel

Cook beets in water until tender. Remove from stockpot with slotted
spoon. When cool, peel, cut into chunks and puree in a food processor.
Reserve juice from cooking the beets and measure 7-1/2 cups (add water
if necessary to get 7-1/2 cups juice). Combined pureed beets, beet
juice, lemon juice, grated lemon peel and pectin. Stir until combined
and heat on medium high heat until it comes to a boil. Add sugar or
Splenda and powdered Jell-O. Boil for 8 to 10 minutes, stirring
frequently to prevent scorching. Skim off foam, if necessary. Ladle
into sterilized jars, leaving 1/4-inch headspace. Remove air bubbles.
Wipe rims. Cap and seal. Process in a water bath canner for 10
minutes. Yields: 6-8 pints.

SharonG/Canada

4 Qt chopped tomatoes	2 Cup chopped celery
6 onions	3 sweet peppers
3 carrots	Salt and pepper to taste

Wash, chop and measure firm ripe tomatoes. Steam or simmer until soft. Press through fine sieve. Cook until thick. Chop other vegetables. Cover with boiling water and cook until soft, press through sieve and add to tomato pulp. Reheat and pour into hot jars.

Process 60 minutes in boiling water bath.