Recipes Included On This Page Orange-Rosemary Jelly (Splenda recipe) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Orange-Rosemary Jelly (Splenda recipe) Recipe By : 1,001 Recipes For People with Diabetes by Sue Spitler Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 2 tablespoons rosemary leaves -- crushed 6 ounces frozen orange juice concentrate -- (1 can) 1 3/4 ounces powdered fruit pectin -- (1 package) 1/4 cup lemon juice 1 tablespoon white distilled vinegar 1 pinch salt 1 drop red food color -- optional 3 1/3 cups Splenda (R) 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. 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. Pour jelly into sterilized pint jars and seal; cool. Store in refrigerator 2 to 3 weeks. Source : 1,001 Recipes For People with Diabetes by Sue Spitler Formatted by Chupa Babi in MC: 04.20.07 Makes 2 pints. Serving Size: 1 tablespoon. Contributed to the FareShare Gazette by Chupa; 13 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.