rosemary jelly

Categories
Canning
Yield
16 Servings
MeasureIngredient
1½ cup White grape juice
½ cup Water
3½ cup Sugar
3 tablespoons Fresh rosemary leaves; crushed
8 drops Red food coloring
8 drops Yellow food coloring
1 pack Liquid pectin (3-oz)
 4 half pints.

Recipe by: Southern Living Preparation Time: 0:15 Combine grape juice, water, sugar, crushed rosemary leaves, and food coloring in a large Dutch oven. Quickly bring to a rolling boil, stirring constantly; cook 1 minute, stirring frequently. Add pectin; cook, stirring constantly, until mixture returns to a rolling boil. Continue boiling 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving ¼-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield:

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