Title: Apple Jelly Spread # 2
Categories: Diabetic Canning
Yield: 32 Servings

2	c	Unsweetened apple juice
1	tb	Fresh lemon juice
6	lg	Cloves/whole
2	ts	Granulated gelatin
1/2	c	Water; cold
		Sugar substitute equal to -
3/4	c	Sugar
		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 By on

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