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September
Refrigerated
Sugar-Free Grape Spread
2 tablespoons unflavored powdered gelatin
1 bottle (24 ounces) unsweetened grape juice
2 tablespoons bottled lemon juice
2 tablespoons liquid low-calorie sweetener
1. Wash 3 half-pint canning jars thoroughly.
2. In a saucepan, soften the gelatin in the grape and
lemon juice.
3. Bring juice mixture to a full rolling boil to dissolve gelatin.
4. Boil 1 minute. Remove from heat.
5. Stir in sweetener.
6. Fill jars quickly, leaving 1/4-inch headspace. Adjust lids.
7. Do not process or freeze.
8. Store in refrigerator and use within 4 weeks.
Best buys: Cabbage, grapes, pears
Menu idea: Meat loaf, baked potatoes,
cooked cabbage, sliced tomatoes,
biscuits with Refrigerated Sugar-Free
Grape Spread, low-fat milk
Safety tip: Have all gas furnaces and
space heaters checked every fall by a
qualified heating contractor. Do not use
any gas appliance or heater that starts
making different noises, has a differentlooking flame, or does not seem to be
working right.
Makes 3 half-pints of grape spread (48 tablespoons)
Serving size: 1 tablespoon
Cost per recipe: $1.92
Cost per serving: 4¢
Nutrition Facts per serving: 10 calories; 0 g total fat;
0 g saturated fat; 0 g trans fat; 0 mg cholesterol; 0 mg sodium;
2 g carbohydrate; 0 g fiber; 0 g sugar; 0 g protein
Source: University of Kentucky College of Agriculture Cooperative
Extension Service, “Preparing Jams and Jellies,” FCS3-331, 2000
Grocery List:
Unflavored powdered gelatin (need 2
tablespoons)
Unsweetened grape juice (need 24
ounces)
Bottled lemon juice (need 2 tablespoons)
Liquid low-calorie sweetener (need 2
tablespoons)
Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.