| 1 | Yield: 4 half-pints procedure: in a saucepan, soften the gelatin in the apple and lemon juices. |
| 2 | To dissolve gelatin, bring to a full rolling boil and boil 2 minutes. |
| 3 | Remove from heat. |
| 4 | Stir in liquid low-calorie sweetener and food coloring, if desired. |
| 5 | Fill jars, leaving ?inch headspace. |
| 6 | Adjust lids. |
| 7 | Do not process or freeze. |
| 8 | Caution: store in refrigerator and use within 4 weeks. |
| 9 | Optional: for spiced apple jelly, add 2 sticks of cinnamon and 4 whole cloves to mixture before boiling. |
| 10 | Remove both spices before adding the sweetener and food coloring. |
| 11 | =========================================================== * usda agriculture information bulletin no. |
| 12 | 539 (rev. |
| 13 | 1994) * |
