5 cups Splenda granular
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ground ginger
Place all the ingredients in a crock-pot or slow cooker. Place lid on cooker and cook mixture on high for about 30 minutes. Reduce heat to low and cook until red and thick, about 18 hours. It is not necessary to stir unless you just want to.
Can in hot jelly or pint jars or keep in refrigerator for several weeks. Canned in jelly jars this makes good food gifts.
The picture shows it as my granddaughter loves it. For us diabetics, use on a thin slice of whole-grain or low-carb bread or toast. Also good as a side with pork, chicken, etc.
See note above about picture.
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