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Jelly: Spiced Grape Jelly

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

3 1/2 cups sugar
2 cups grape juice
1/2 teaspoon crushed rosemary leaves
1/4 teaspoon whole cloves
2 1/2 ounces powdered pectin (1 box)


Recipe

Measure sugar into bowl and set aside for later use. Pour juices and 1 cup water into 6-8 quart kettle. Tie rosemary and cloves in cheesecloth bag and add. Stir in powdered pectin. Place over high heat and stir until mixture comes to a full rolling boil which cannot be stirred down. Add sugar all at once and mix well. Bring to a full rolling boil again. Boil 1 minute, stirring constantly. Remove jelly from heat. Skim off foam with metal spoon. Remove spice bag. Pour at once into half-pint jars, leaving 1/2 inch head space. Seal with lids and bands. Yields 3 half-pint jars.