Rosemary Jelly

    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. 

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