Condiments

Apricot Jam

(three 8-ounce jars)

2 16-ounce cans apricots, packed in fruit juice
2 teaspoons unflavored gelatin
1 teaspoon Sweet 'N Low® granulated sugar substitute

Drain apricots; pour juice into a small saucepan and sprinkle gelatin on top. Let stand 1 minute. Chop apricots and reserve. Heat juice mixture over low heat about 1 minute or until gelatin is completely dissolved. Stir in chopped apricots. Puree 2/3 of mixture in a blender and return to saucepan; add Sweet 'N Low and stir until blended. Pour into 3 hot, sterilized, 8-ounce jars. Seal tightly and allow to cool. Freeze. Thaw before serving; keeps in refrigerator up to 2 weeks.

Calories per tablespoon:

10