Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare home canning jars and lids according to manufacture's instructions. jars must be covered with water and boiled 10 minutes to sterilize. combine apple juice, lemon juice, red hots, water, food coloring, mace and pectin. tie cloves and cinnamon stick in a spice bag. add spice bag to juice mixture. bring mixture to a boil, stirring constantly. add sugar, stirring to dissolve. bring to a rolling boil. boil hard for 2 minutes. remove from heat and skin foam, if necessary. carefully ladle hot jelly into hot jars, leaving 1/4" head space. wipe jar rim clean. place lid on jar with sealing compound next to glass. screw band down evenly and firmly. do not use excessive force. process jelly 5 minutes in a boiling water canner.

Target recipe: brush a little of the butter into a loose bottom 23 cm pie tin. preheat oven to 200 c / 400 f/ gas 6. roll out the pastry and line the base of the tin with the pastry. brush generously with butter and sprinkle half the sugar over the pastry, avoiding the edges. toss the apple slices in the lemon juice and coat with the remaining sugar and cinnamon. cover the base with the apples, leaving a 2 cm gap around the edge. drizzle the remaining butter over the apples and dust with a little more cinnamon. bake in the middle of the oven for 20 - 25 minutes until the apple is soft and slightly golden and the pastry rim looks crisp.