Rosemary Jelly

1 1/2 c White grape juice
1/2 c Water
3 1/2 c Sugar
3 tb Fresh rosemary leaves; crushed
8 dr Red food coloring
8 dr Yellow food coloring
1 pk Liquid pectin (3-oz)

Combine grape juice, water, sugar, crushed rosemary leaves, and food coloring in a large Dutch oven. Quickly bring to a rolling boil, stirring constantly; cook 1 minute, stirring frequently. Add pectin; cook, stirring constantly, until mixture returns to a rolling boil. Continue boiling 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 4 half pints.

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