(reduced-sugar) refrigerated apple spread

Categories
Fruits
Yield
4 Half-pints
MeasureIngredient
2 tablespoons Unflavored gelatin powder
1 quart Unsweetened apple juice
2 tablespoons Bottled lemon juice
2 tablespoons Liquid low-cal. sweetener
  Food coloring, if desired

Yield: 4 half-pints

Procedure: In a saucepan, soften the gelatin in the apple and lemon juices.

To dissolve gelatin, bring to a full rolling boil and boil 2 minutes.

Remove from heat. Stir in liquid low-calorie sweetener and food coloring, if desired. Fill jars, leaving ¼-inch headspace. Adjust lids. Do not process or freeze. Caution: Store in refrigerator and use within 4 weeks.

Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole cloves to mixture before boiling. Remove both spices before adding the sweetener and food coloring.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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