DIET APPLE JELLY FROM BOTTLED JUICE

Michigan State University Extension
Preserving Food Safely - 01600361
10/13/97

DIET APPLE JELLY FROM BOTTLED JUICE


2 packages or 2 tablespoons unflavored gelatin              
1 quart unsweetened apple juice                             
2 tablespoons unsweetened lemon juice                       
2 tablespoons liquid sweetener                              
Food coloring, if desired                                   

  In  a  saucepan, soften gelatin in apple juice  and  lemon
juice.  Bring to a rolling boil, dissolving gelatin;  boil 1
minute. Remove from heat.  Stir in liquid sweetener and food
coloring.   Pour  into hot sterilized (see directions below)
jars   leaving   1/4   inch   headspace.   Seal.   Store  in
refrigerator.   Yield:   about   2   pints.  1  tablespoon=8
calories.                                                   
*This recipe courtesy of Ball Blue Book, Ball Corporation.  

Sterilization of Empty Jars                                 

  To  sterilize empty jars, place them right side up on  the
rack in a boiling-water canner.  Fill  the canner  and  jars
with hot (not boiling) water to 1 inch above the tops of the
jars.  Boil 10 minutes at altitudes of less than 1,000 feet.
At  higher  elevations, boil  1  additional minute  for each
additional  1,000  feet  elevation.  Remove  and  drain  hot
sterilized jars one at a time as filled.                    


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