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Apple Jelly Spread # 2

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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