Martha Stewart's Crabapple Rosemary Jelly
5 cups ripe crabapples, stems and seeds removed
2 cups water
sugar to measure
sprigs of rosemary
Cut the apples into chunks. Add water and simmer until soft.
Strain the juice through 3 layers of cheesecloth or a jelly bag.
For each cup of juice, add 3/4 cup sugar. Swirl a large sprig of rosemary through the liquid.
Bring the syrup to a boil and cook quickly to a temperature of 220 degrees.
Remove from heat, skim and pour into hot half pint jars.
Add 1 sprig of rosemary to each jar , then seal.