| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits |
4 |
Half-pints |
INGREDIENTS
| 2 |
tb |
Unflavored gelatin powder |
| 1 |
qt |
Unsweetened apple juice |
| 2 |
tb |
Bottled lemon juice |
| 2 |
tb |
Liquid low-cal. sweetener |
|
|
Food coloring, if desired |
INSTRUCTIONS
Yield: 4 half-pints
Procedure: In a saucepan, soften the gelatin in the apple and lemon juices.
To dissolve gelatin, bring to a full rolling boil and boil 2 minutes.
Remove from heat. Stir in liquid low-calorie sweetener and food coloring,
if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids. Do not
process or freeze. Caution: Store in refrigerator and use within 4 weeks.
Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole
cloves to mixture before boiling. Remove both spices before adding the
sweetener and food coloring.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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