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Orange-Rosemary Jelly

Makes: 2 pints
Serving Size: 1 Tablespoon
Ratings Rating: 1.00, 1 Votes | Read Comments
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  • 1 cup boiling water
  • 2 tablespoons rosemary leaves, crushed
  • 1 can (6 oz.) frozen orange juice concentrate
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/4 cup lemon juice
  • 1 tablespoon white distilled vinegar
  • Pinch salt
  • 1 drop red food color, optional
  • 3-1/3 cups Splenda (R)


  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(R) 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.

Nutritional Information (Per Serving)
Protein:0.1 g
Sodium: 1 mg
Cholesterol:0 mg
Carbohydrates: 3 g
Exchanges: Free

Source: 1,001 Recipes For People with Diabetes
Author: Sue Spitler

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