January 2012

Red Wine and Rosemary Jelly

Page 45 Rosemary for Remembrance cookbook

3-1/4 c. semi-sweet red wine
4 c. sugar
1/4 c. finely minced fresh rosemary
1 box Sure Jell pectin
1/2 tsp. butter

Bring the wine to a boil. Add rosemary. Cover and steep 1 hour. Strain, pressing all liquid out.

Meanwhile boil jelly jars to sterilize. Re-measure 3 cups of this emulsion, and pour into a large kettle. Add butter and Sure Jell and mix thoroughly. Bring to a hard boil. Add sugar all at once. Bring to a hard rolling boil, and boil one minute.

Ladle into sterilized jars, place lids and caps on, then boil in a water bath for 10 minutes to seal jars. Cool. Check seals.