Try this on chicken, lamb or pork. Nice on top of the meat or also as a glaze adding during the last 10 minutes of cooking.
2 cups Apple Cider
2 tbsp cider vinegar
1/4 cup chopped fresh rosemary
3 1/2 cups granulated sugar
1 pouch of liquid pectin
In a large saucepan bring the cider, vinegar and rosemary to a boil. Simmer for 20 minutes on low heat.
Strain and put in a two cup measure. Add enough cider to equal 2 cups.
Discard the rosemary.
Put the cider back into the pot and add the sugar. Bring it to a full rolling boil over high heat and stir frequently. Add the pectin and bring it back to a rolling boil for 30 seconds.
Remove from the heat and skim off any foam.
Fill and seal your jars (process in a boiling water bath, use hot sterile jars and boil the sealed jars for 5 minutes) or refrigerate for up to 3 weeks.
If you want to try something different use white wine instead of cider (1 1/2 cups), 1/2 cup cider or juice or water and different herbs like rosemary, thyme, sage, savory or tarragon.