Apple jelly spread # 2

Yield: 32 Servings

Measure Ingredient
2 cups Unsweetened apple juice
1 tablespoon Fresh lemon juice
6 larges Cloves/whole
2 teaspoons Granulated gelatin
½ cup Water; cold
\N \N Sugar substitute equal to -
¾ cup Sugar
\N \N Red food color (opt.)

Combine apple and lemon juices and whole cloves in a heavy saucepan. Bring to a boil; simmer gently 10 minutes.

Meanwhile, soak gelatin in cold water. Remove apple juice from heat; discard cloves; add gelatin and sweetener and mix well to dissolve. Add about three drops red food color if desired; mix well.

Pour carefully into two small, hot jars. Cover lightly until cooled.

Then cover tightly and store in refrigerator no longer than two weeks. Yield: 2 cups.

Serving size: 1 tablespoon. Nutritional information per serving: Carbohydrates ~ 2g; Protein - 0g; Fat - 0g; Calories - 10; Fiber - 0g; Sodium - 1mg; Cholesterol - 0mg. Exchanges per serving: Up to 2 tablespoons may be considered "free." NOTE: Low-sodium diets: This recipe is excellent. Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess.

Formatted by: Nancy Filbert; December, 1995

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