- Cooking Time: 15
- Servings: 4
- Preparation Time: 10
- 2 cups packed rosemary leaves
- 1 3/4 cups frozen apple juice concentrate
- 1 3/4 cups water
- 1 box Sure Jell
- few drops red food coloring
- 5 cups sugar
Bring rosemary, apple juice and water to a boil. Remove from heat, cover and
let steep a few hours. Strain and reserve 3 cups liquid. Discard leaves.
Mix infusion and pectin, stir and bring to rolling boil, add sugar,
stir and bring to rolling boil, boil 1 min. Pour into sterlized jars,
process 5 min in boiling water bath. Makes 6 half-pints.