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Canning 101 – How to Make Rosemary Jelly

  • Author: Mavis Butterfield



11/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups sugar
1/4 cup cider vinegar
1 pouch (3 ounces) liquid fruit pectin
2 to 3 drops green food coloring


Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

In a small saucepan combine 1 1/4 cups boiling water and rosemary. Cover and let stand for 15 minutes.

Strain, reserving liquid.

If necessary, add water to measure 1-1/4 cups.

Place liquid in a large saucepan, add sugar and vinegar. Bring to a full rolling boil over high heat, making sure to stir constantly. Add liquid pectin, stirring until mixture boils. Boil and stir constantly for 1 minute.

Remove from the heat, skim off foam and add food coloring.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}

Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.}

Yields {3} 1/2 pints.