Instructions: In a medium saucepan, combine fruit, sugar and nutmeg, crushing fruit slightly (a potato masher is ideal). Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel.

Sprinkle gelatin over water; let stand 1 minute.

Add to fruit and stir over low heat for 5 minutes. Gelatin should completely dissolve. Cool to room temperature. Cover and refrigerate.

This recipe yields 32 servings.

Serving size: 1 tablespoon.

Comments: Jam requires refrigeration and will not keep as long as conventional jam. Use within 2 weeks.

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