Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup boiling water
- 2 tbsp rosemary leaves, crushed
- 1 can (6oz) frozen orange juice concentrate
- 1 package (1¾ oz) powdered fruit pectin
- ¼ cup lemon juice
- 1 tbsp white distilled vinegar
- pinch salt
- 1 drop red food color, optional
- 3⅓ cups Splenda
Directions
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 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.