4 c. cranberry juice
12 long sprigs of rosemary
1 (3 inch) long cinnamon stick
7 c. sugar
6 whole cloves
6 oz. liquid pectin
1 rosemary sprig for each jar
Melted paraffin

Pour rosemary and cranberry juice into a large pot. Bring to a boil and simmer 15 minutes. Add sugar and let it dissolved, add cinnamon stick and cloves.

Bring to a boil, remove rosemary, add pectin. Bring back to a rolling boil for one minute. Remove from heat, skim off foam and ladle into sterilized jars (put a sprig of rosemary into each jar before adding the jelly). Leave 1/2 inch head space in each jar. Seal with melted paraffin.