as disintegrated.
Pour into jelly bag and let drip.
Pour boiling water over rosemary in small bowl; let stand until cool.
Strain; discard rosemary. Combine rosemary water and orange juice concentrate in 2 cup measure. Add water to measure 2 cups.
Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling, stirring constantly.
Stir in sugar and return to boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
Pour jelly into sterilized jars and seal; cool. Store in refrigerator.
Mix well, crush lightly and taste.
Add a little to cottage cheese to gauge the taste with food.
Add more of one or another herb to suit your taste or try the following recipe.
he liquid out or the jelly will be cloudy. Measure out
rowning on both sides add rosemary, salt and pepper.
Meanwhile
Pour boiling apple juice over rosemary and let stand 20 minutes.
Strain into saucepan.
Add lemon juice and enough fruit juice to make two cups.
Add sugar.
Bring to boil, and stir in pectin.
Boil hard for one minute.
Pour into sterilized glasses. A few rosemary leaves may be placed on top before sealing.
to 1 tsp of jelly.
May be served as
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
tbsp oil, sprinkle with rosemary and season to taste. Roast
Combine the grape jelly and barbecue sauce together in a sauce pan until the grape jelly melts.
Stir in the ketchup, hot sauce, lemon juice, and minced garlic.
Add the rosemary, salt, and black pepper.
Serve on anything you like. Recommend: Pork chops, chicken, or meatballs.
nd 1 Tb. of the rosemary. Line cavity with sauteed garlic
wine.
Mix the mustard, rosemary and black pepper together.
n the stove, heat the jelly and the mustard together and
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.
tir in the broth and rosemary; bring to a boil over
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
o baking dish. Heat currant jelly in skillet to loosen drippings
f a knife, \"chop\" the rosemary sprigs to bruise them and
hicken stock, brandy, thyme, and rosemary. Increase heat to medium-high
he dumpling dough for this recipe.
Preparing the Dumplings and