Raspberry Jam

Ingredients

• 18 packets Sweet 'N Low zero calorie sweetener
• 1 tablespoon bottled lemon juice
• 1 ½ cups unsweetened apple juice, divided
• 2 tablespoons granulated sugar
• 4 pints unsweetened raspberries
• 2 envelopes unflavored gelatin

Preparation

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.