| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits | 4 | Half-pints | |
INGREDIENTS
| 2 | T | Unflavored gelatin powder |
| 1 | qt | Unsweetened apple juice |
| 2 | T | Bottled lemon juice |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 258.3mg
Carbohydrates: 28.6g
Fiber: <1g
Sugar: 24g
Protein: <1g