Lemon Rosemary Jelly

Lemon Rosemary Jelly 10 cups Sugar 1 box (6 oz.) liquid pectin 4 cups apple juice 4 large lemons 12 stems (2-inch) fresh rosemary Peel all four lemons using a sharp knife or peeler being careful to remove any white pith from peel. Cut peel into fine strips and set aside. Cut lemons in half and remove seeds. On low heat steep apple juice and lemons for 15 minutes. Put 1 stem of rosemary in each jar. Press lemons several times with a large spoon to get juice and full flavor. Remove lemon halves taking care to strain all juice into pot. Add lemon peel to apple juice and slowly heat to a low boil. When apple juice starts to boil, add sugar and stir until sugar is dissolved. Slowly bring juice mixture to a rolling boil and watch very closely as it will boil over. Boil 1 minute and reduce heat. Add 6 ounces of liquid pectin, stir and reheat to a boil. Continue to watch closely and boil 1 minute. Fill a large covered pot with 1 1/2 inches of water and heat. Skim any foam off top of jelly. Carefully fill each jar stopping 1/2 inch from top using a small funnel if available. Wipe rim of each jar to remove any dripped jelly. Place a lid and ring on each jar. Put jars into pot of water (depending on size of the pot) and cover. Bring water to a boil and continue to boil five minutes. Remove those jars and process remaining jars in same way.