Herb Jelly - cooking recipe

Ingredients

6 1/2 c. sugar
1 c. white vinegar
16 oz. bottle fruit pectin
food coloring (optional)
2 c. water
1/2 c. lightly packed fresh rosemary or thyme leaves

Preparation

In 4-quart saucepan, combine sugar, water, vinegar, herb and color.
Bring to boil.
Stir in pectin.
Heat to full boil and boil hard for 1 minute.
Strain into clean hot jelly glasses.
Cover with 1/8 inch hot paraffin.
Makes seven 1/2 pints.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.