Jellied Relish Recipe

Rosemary Jelly

3 c. unsweetened apple juice
1/2 tsp. butter or margarine
1 (1.75-oz.) pkg. powdered fruit pectin
3 (4-in.) sprigs fresh rosemary
4½ c. granulated sugar

In a large stainless steel or enamel saucepot, combine apple juice, butter, pectin and rosemary sprigs. Over high heat, bring mixture to a full boil. Add sugar all at once, stir to dissolve sugar and return to a rolling boil. Stir constantly while mixture is at a full, hard boil for 1 minute. Remove from heat. Discard rosemary sprigs and skim off foam with a skimmer or metal spoon. Immediately ladle hot jelly into a hot, sterilized, canning jar, filling to within 1/8-inch of jar top. Wipe rim and threads with a clean damp cloth, place lid on jar and screw on band. Invert jar and repeat with remaining jars. Allow jars to stand inverted for 5 minutes then return to upright position. (If using USDA boiling-water method, process for 5 minutes.) Place jars on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 4 half-pints.

Recipe Note: An extremely well-liked and sought-after condiment...perfect holiday gift. This herbed jelly compliments any chicken or pork entree. May be used to glaze baked ham or brushed on grilled pork ribs, pork tenderloin or chicken during the last 3 minutes of cooking.

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