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.
Yield: 3 1/2 pints
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