Rosemary Jelly Recipe
- 1 1/4 cups boiling water
- 2 tablespoons minced fresh rosemary
- 3 cups sugar
- 1/4 cup vinegar
- 1 (3 ounce) pouch liquid fruit pectin
- 2 drops green food coloring
- In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. Remove from the heat; skin off foam. Add food coloring if desired. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
