HELOISE Jammin' recipe is tasty and low-cal

Dear Heloise: I need a preserves or jam recipe for the fresh fruit from my fruit tree. Do you have such a recipe? M.L., Brownsville, Texas
Well, I do have a low-cal jam recipe that I think will fit the bill. I make it when fresh fruit is plentiful or on sale.
This recipe will keep in the fridge for about two weeks, so it's best to make small batches rather than a lot, especially since there is no preservative.
Here are the ingredients you'll need:
1/2 teaspoon lemon juice
1/2 to 1 teaspoon fructose or sugar substitute
1 to 2 teaspoons unflavored gelatin
1/8 to 1/4 cup apple juice (the amount depends on how tart or sweet the fruit is)
3/4 to 1 cup of fresh fruit, rinsed, dried and cubed (I like to keep the skins on, but you can peel it if you want to)
Prepare by mixing together everything but the gelatin, and cook on high heat for 3 or 4 minutes. Do a taste test (be careful not to burn yourself); if it is still too tart, add more sugar substitute. Now sprinkle the gelatin into the mixture and stir in until dissolved -- the gelatin will make it firm up.
Now you're ready to put the jam into clean jars or a container with a tight-fitting lid. Store in the fridge and eat within two weeks. For other recipes, including jellies, jams and much more, send for my eight-page pamphlet Heloise's All-Time Favorite Recipes. To receive a copy, send $3 and a self-addressed, stamped (60 cents), long envelope to: Heloise/Recipes, P.O. Box 795001, San Antonio, TX 78279-5001, or visit my Web site, www.Heloise.com, and go to the pamphlet section for ordering details. Hint: Use some of the fruit jam to top a bowl of ice cream or a plate of pancakes or waffles. Some fruit jams go great with pork! It's not just for bread anymore. Heloise
Dear Heloise: I always had trouble preparing celery so that it did not have the irritating strings.
I take a common potato peeler and gently peel the outside of the celery stalk. This gets rid of the strings, and I find the flavor is better. It also gets rid of the flaws that many stalks have.
Please don't put the strings down a garbage disposal -- it might cause problems. Charles Hunter, Brea, Calif.
Dear Heloise: I buy bacon or bacon ends when it's on sale. I dice it up, brown it crisp and drain the fat. I place it in a freezer-safe container and freeze it.
It is handy for cooking clam chowder, twice-baked potatoes, green beans or anything requiring bacon.
I also do this with bacon before it goes bad in the refrigerator. A great money-saver, and so handy. Bobbie Oskolkoff, Kenai, Alaska
Dear Heloise: My sister can't see well at all. She puts food coloring in water to see her measurement in the measuring cup. I thought this was really clever.
I read your column in The Advocate (Newark) -- very good information. Ethel G., Heath
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate