Apple Jelly Spread # 2

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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

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