Ingredients

• 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)

Directions

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.