Rosemary Jelly
Miz Helen's Kitchen
Yield 3- 1/2 pints
2 cups boiling water
4 tablespoons Fresh Rosemary, chopped
3 cups sugar
1/4 cup cider vinegar
1 pouch (3 Oz) liquid fruit pectin
1 to 3 drops green food coloring
Directions
In a large saucepan, combine water and rosemary, bring to boil, cover and let steep for 30 minutes
Strain reserving liquid .
Return liquid to pan, add sugar and vinegar. Bring to a full rolling boil over high heat, strring constantly.
Add pectin, stirring until mixture boils.
Boil and stir for 1 minute.
Remove from hear skim off foam and add food coloring and mix well
Ladle hot mixture into clean hot jars, leaving 1/4 inch headspace.
Remove air bubbles, wipe rims and adjust lids.
This is great served as a compliment to poultry or pork, served with crackers , or topped on cream cheese as a fabulous appetizer.
Process for 10 minutes in a boiling water canner.