Rosemary jelly recipe in the canning category

: In a large saucepan, combine boiling water and rosemary. Cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1 1/4 cups. Return liquid to pan. Add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for one minute. Remove from the heat. Skim off foam. Add food coloring if desired. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.