Categories: Jams, Jelly, conserves, marmalade, preserves
Ingredients
- 1 qt. sweetened cranberry juice
- 10 sprigs fresh rosemary, each 8 to 10 inches
- 1 cinnamon stick(3-4 inches), broken into small pieces
- 8 whole cloves
- 1 pkg. (1 3/4 oz.) powdered pectin
- 2 drops red food coloring (optional)
- 4 cups sugar
- 1 Tbsp. butter or margarine
- sprigs of fresh rosemary for jars
Directions
- Combine cranberry juice and rosemary in a saucepan. Bring to a boil.
- Cover and simmer 15 minutes. Cool and strain juice.
- Measure 3 cups of strained juice into a large kettle. Add cinnamon, cloves, pectin and food coloring. if using. Stir well to dissolve pectin. Bring to a boil, stirring constantly. Boil 1 minute. Stir in sugar to dissolve. Then add butter and bring to boil. Stirring constantly, and boil 1 more minute. Remove from heat.
- Ladle into 4 or 8 oz. sterilized canning jars, filling to within 1/8 inch of the top. Add 2 or 3 sprigs of fresh rosemary to each jar.
- Wipe rims and seal. Process in a boiling water for 5 minutes. Remove from water and let cool overnight.
-
makes about 4 to5 cups.