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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Apple Jelly Spread # 2
Categories: Diabetic, Canning
Yield: 32 Servings
2.00 c Unsweetened apple juice
1.00 tb Fresh lemon juice
6.00 lg Cloves/whole
2.00 ts Granulated gelatin
0.50 c Water; cold
Sugar substitute equal to -
0.75 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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