---------- 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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