Rosemary jelly
16 Servings
Ingredients
| Quantity | 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) |
| 4 | half pints. | |
Directions
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: