Orange-Rosemary Jelly

Description

• Source: 1,001 Recipes For People With Diabetes by Sue Spitler
• Makes: 2 pints

Ingredients

• 1 cup boiling water
• 2 tbsp rosemary leaves, crushed
• 1 can (6oz) frozen orange juice concentrate
• 1 package (1¾ oz) powdered fruit pectin
• ¼ cup lemon juice
• 1 tbsp white distilled vinegar
• pinch salt
• 1 drop red food color, optional
• 3⅓ cups Splenda

Procedures

1. Pour boiling water over rosemary in small bowl; let stand until cool.
2. Strain; discard rosemary.
3. Combine rosemary water and orange juice concentrate in 2-cup measure; add water to measure 2 cups.
4. Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling.
5. Stir in Splenda and return to boiling, stirring constantly.
6. Boil hard 1 minute, stirring constantly.
7. Pour jelly into sterilized pint jars and seal; cool.
8. Store in refrigerator 2 to 3 weeks.

Nutritional information

Per 1 Tablespoon serving:

• 12 Calories | 0.1g Protein | 1mg Sodium | 0mg Cholesterol | 3g Carbs
• Exchanges: Free