Rosemary Jelly

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  • 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


  1. In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes.
  2. 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.
  3. Remove from the heat; skim off foam.
  4. Add food coloring if desired. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps.
  5. Process for 10 minutes in a boiling water bath.

Yield: 3 1/2 pints