* 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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