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 ½ 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 ¼-inch head space. Seal, following manufacturer’s directions. Process 10 minutes in boiling water bath. Cool before storing. 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.