Yield: 4 Half-pints
|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