Sugarless Apple Jelly

Cooking Instructions

Soften the gelatin in 1/2 cup of the apple juice. Meanwhile heat the remaining 1-1/2 cups juice to boiling; remove from heat and stir in the softened gelatin until it is dissolved. Add the lemon juice, the food coloring if you like it. Return to heat and bring to the boil; stir in the sweetener, then pour into hot sterilized 1/2-pint jars that have two-piece screwband lids, leaving 1/8 inch of headroom; seal. Store in the refrigerator when cool, and use within 3 to 4 weeks.