Cinnamon-Apple-Prune Jelly Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 4 large Granny Smith apples, peeled, cored, sliced
  • 1 package (12 ounces) pitted prunes
  • 1 cup unsweetened apple juice
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon lemon juice


  1. Combine all ingredients, except lemon juice, in large saucepan and heat to boiling. Reduce heat and simmer, covered, 10 minutes. Simmer, uncovered, 15 minutes longer or until most of liquid is absorbed and fruit is tender. Remove from heat and add lemon juice. Beat with electric mixer on high speed until smooth.
  2. Serve warm or transfer to storage container, cover, and store in refrigerator. Will keep for about 3 weeks.

Recipe Yield: Yield: 64 Servings``Serving Size: 1 tablespoon each

Nutritional Information Per Serving:

Calories: 20
Fat: 0.1 grams
Protein: 0.2 grams
Carbohydrates: 5 grams

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Diabetic Exchanges


Book Title: 1,001 Recipes For People with Diabetes