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.