Instructions: Preparation Time: 0:15

Combine grape juice,
water, sugar, crushed rosemary leaves, and food coloring in a large Dutch oven. Quickly bring to a rolling boil, stirring constantly; cook 1 minute, stirring frequently. Add pectin; cook, stirring constantly, until mixture returns to a rolling boil. Continue boiling 1 minute, stirring frequently.

Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes.

Yield: 4 half pints.

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