Condiments

Raspberry Jam

(Makes 3 1/2 8-ounce or seven 4-ounce jars.)

4 pints unsweetened raspberries
2 tablespoons granulated sugar
1 1/2 cups unsweetened apple juice, divided
1 tablespoon bottled lemon juice
18 packets Sweet 'N Low® granulated sugar substitute
2 envelopes unflavored gelatin

In large pot, combine raspberries, sugar, 1 cup apple juice, lemon juice and Sweet 'N Low. Over high heat, bring to a boil; cook, stirring frequently 20 to 30 minutes or until slightly thickened. In small saucepan, combine remaining ½ cup apple juice and gelatin. Cook over low heat until gelatin dissolves; stir into raspberry mixture.

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.