Easy Rosemary Jelly
Makes 1 (16-ounce) jar. Recipe is from Rita Salman, president of the Baton Rouge Herb Society. This jelly is excellent with pork and fried chicken fingers, and on cream cheese sandwiches.
1 (16-oz.) jar apple jelly
2 tbls. fresh rosemary leaves
1 sprig rosemary (optional)
1. Bring jelly to a boil in a saucepan. Stir in rosemary leaves and remove from heat. Cover and steep 10 minutes. Strain and return jelly to jar.
2. For decoration, place optional rosemary sprig in jar. Cover and refrigerate up to 2 weeks.