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SpreadTopping - Orange/Rosemary Jelly

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

1 c. boiling water
extra water
2 tbsp. crushed rosemary
1 6oz. can frozen orange juice concentrate
1 1 3/4oz. pkg. powdered fruit pectin
1/4 c. lemon juice
1 tbsp. white distilled vinegar
pinch salt
1 drop red food color, optional
3 1/3 c. Splenda sugar substitute


Recipe

Pour the boiling water over the rosemary in small bowl.
Let stand until cool. Strain and discard the rosemary.
Combine rosemary water and orange juice concentrate in a 2 c. measure and add enough water to measure 2 cups.
Combine the orange juice mixture and the remaining ingredients, except the sugar substitute, in a large saucepan and heat to boiling.
Stir in the sugar substitute and return to boiling, stirring constantly.
Boil hard for 1 minute, stirring constantly.
Pour jelly into clean, hot sterilized pint jars and seal. Hot water bath for 5 minutes.
Let cool.
Or you can store it in the refrigerator for 2 - 3 weeks.
Makes: 2 pints - 1 tablespoon per serving.

Nutritional info per serving:
Cal: 12, Fat: 0 g, Chol: 0 mg, Sod: 1 mg, Prot: 0.1 g, Carb: 3 g
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