Rosemary Jelly

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


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.