Condiments

Apple Butter

(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®

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.

Per tablespoon

: 15 Calories

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.