| 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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