Rosemary Jelly Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: White grape juice,
1/2 cup: Water,
3 1/2 cup: Sugar,
3 tbsp: Fresh rosemary leaves, crushed
8: dr Red food coloring,
8: dr Yellow food coloring,
1 package: Liquid pectin, 3-oz
Directions:
Recipe by: Southern Living Preparation Time: 0:15 Combine grape juice,
water, sugar, crushed rosemary leaves, and food coloring in a large
Dutch oven. Quickly bring to a rolling boil, stirring constantly;
cook 1 minute, stirring frequently. Add pectin; cook, stirring
constantly, until mixture returns to a rolling boil. Continue boiling
1 minute, stirring frequently. Remove from heat, and skim off foam
with a metal spoon. Quickly pour hot jelly through a sieve into hot
jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with
metal lids, and screw on bands. Process in boiling-water bath 5
minutes. Yield:
4 half pints.
Source from luhu.jp
water, sugar, crushed rosemary leaves, and food coloring in a large
Dutch oven. Quickly bring to a rolling boil, stirring constantly;
cook 1 minute, stirring frequently. Add pectin; cook, stirring
constantly, until mixture returns to a rolling boil. Continue boiling
1 minute, stirring frequently. Remove from heat, and skim off foam
with a metal spoon. Quickly pour hot jelly through a sieve into hot
jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with
metal lids, and screw on bands. Process in boiling-water bath 5
minutes. Yield:
4 half pints.
Source from luhu.jp
Tags
Canning