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. (Makes 3½ 8-ounce or seven 4-ounce jars.) 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.