Yield: 16 Servings
Measure | Ingredient |
---|---|
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) |
\N 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: