Name: Rosemary Jelly
Ingredients: 1 1/2 c White grape juice; 1/2 c Water; 3 1/2 c Sugar; 3 tb Fresh rosemary leaves; crushed; 8 dr Red food coloring; 8 dr Yellow food coloring; 1 pk Liquid pectin (3-oz)

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Canning	16	Servings

INGREDIENTS

1 1/2	c	White grape juice
1/2	c	Water
3 1/2	c	Sugar
3	tb	Fresh rosemary leaves; crushed
8	dr	Red food coloring
8	dr	Yellow food coloring
1	pk	Liquid pectin (3-oz)

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn]
Gilliland) on May 01, 1997

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