Orange-Rosemary Jelly

Orange-Rosemary Jelly - 3g Carbs

From: 1,001 Recipes For People with Diabetes Author: Sue Spitler Makes: 2 pints Serving Size: 1 Tablespoon

1 cup boiling water 2 Tbsp rosemary leaves, crushed 1 can (6oz) frozen orange juice concentrate 1 package (1 3/4oz) powdered fruit pectin 1/4 cup lemon juice 1 Tbsp white distilled vinegar Pinch salt 1 drop red food color, optional 3 1/3 cups Splenda

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

Nutrition per Serving: 12 Calories, 0.1g Protein, 1mg Sodium, 0mg Cholesterol, 3g Carbs Exchanges: Free

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 * Healthy Recipes For Diabetic Friends Y-Group