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Post by chief_cook2 on Nov 28, 2002 17:33:31 GMT -6
(Makes 4 pints)
6 1/2 pounds tart baking apples 3 1/2 cups unsweetened apple juice Juice and grated rind of 1 lemon 2 1/2 teaspoons ground cinnamon 1 1/4 teaspoons ground cloves 3/4 teaspoon allspice Dash salt 2 tablespoons Sweet 'N Low®<br> Peel, core and slice apples. Place in a large pot or dutch oven with apple juice. Cook, covered, over medium heat until tender, about 30 minutes. Puree apples, a few cups at a time, in blender or food processor. Return to pot and add remaining ingredients except Sweet 'N Low.
Cook, uncovered, over low heat until thick and dark in color, about 2 1/2 to 3 hours, stirring occasionally to prevent sticking. Add the Sweet 'N Low to the cooked mixture, then spoon into 4 hot, sterilized pint jars, allowing 1/4-inch head space. Seal, following manufacturer's directions. Process 10 minutes in boiling water bath. Cool before storing.
Calories per tablespoon: 15
Because Sweet 'N Low provides only the sweetening and not the preserving qualities of sugar, jams and spreads made with Sweet' N Low must be refrigerated and used within 2 weeks if not frozen.
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