Rhubarb Rosemary Jelly

DIRECTIONS

• Set out your canning tools, boil the jars and warm up the lids.
• Set aside and get ready for the hectic dance that is jellymaking.
• Dice rhubarb.
• Place in large saucepan with 2 cups water.
• Bring to boil and simmer until rhubarb has disintegrated.
• Pour into jelly bag and let drip.
• Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
• Squeezing will not make it cloudy as with other jellies.
• Measure EXACTLY 3 cups juice into 8 quart canning kettle.
• If necessary, add ½ cup water to make 3 cups of juice.
• Stir in vinegar, rosemary, pectin and butter or margarine.
• Bring to a full rolling boil while stirring constantly.
• Stir in sugar all at once.
• Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off foam, trying not to skim out too much of the chopped rosemary.
• Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
• Wipe jar and threads, cover with lid and set on rack to cool.
• Repeat until all jars are done.
• Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.