Categories: Jams, Jelly, conserves, marmalade, preserves

Ingredients

• 1 qt. sweetened cranberry juice
• 10 sprigs fresh rosemary, each 8 to 10 inches
• 1 cinnamon stick(3-4 inches), broken into small pieces
• 8 whole cloves
• 1 pkg. (1 3/4 oz.) powdered pectin
• 2 drops red food coloring (optional)
• 4 cups sugar
• 1 Tbsp. butter or margarine
• sprigs of fresh rosemary for jars

Directions

1. Combine cranberry juice and rosemary in a saucepan. Bring to a boil.
2. Cover and simmer 15 minutes. Cool and strain juice.
3. Measure 3 cups of strained juice into a large kettle. Add cinnamon, cloves, pectin and food coloring. if using. Stir well to dissolve pectin. Bring to a boil, stirring constantly. Boil 1 minute. Stir in sugar to dissolve. Then add butter and bring to boil. Stirring constantly, and boil 1 more minute. Remove from heat.
4. Ladle into 4 or 8 oz. sterilized canning jars, filling to within 1/8 inch of the top. Add 2 or 3 sprigs of fresh rosemary to each jar.
5. Wipe rims and seal. Process in a boiling water for 5 minutes. Remove from water and let cool overnight.

6. makes about 4 to5 cups.

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