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RECIPE FOR ROSEMARY JELLY
Title:Rosemary Jelly
Category:Preserving
Sub-Category:Canning
Rosemary Jelly

1 1/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups granulated sugar
1/4 cup vinegar
1 (3 ounce) pouch liquid fruit pectin
2 to 3 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; skim off foam.

Add food coloring if desired. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

Yields 3 1/2 pints.



 

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