*  Exported from  MasterCook  *

                          APPLE JELLY SPREAD # 2

Recipe By     : 
Serving Size  : 32   Preparation Time :0:00
Categories    : Diabetic                         Canning

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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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