Make juice, first– Thinly slice 3 limes, juice and squeeze 15. Thinly slice 3 lemons, juice and squeeze 3. Bring to a boil in 12 cups water adding 12 medium-long sprigs rosemary. Turn heat down to a simmer and cook for 30 minutes until rinds become translucent. Strain through a fine sieve to preserve juice for jelly.
Into 8 1/2 cups citrus juice in a heavy pot, dissolve 15 cups granulated sugar. Allow liquid to reach a boil, then stir in 2 pouches of liquid gelatin. Immediately take off the heat; jelly will be runny but will solidify into jelly substance after it sets in sterilized jars for canning. Instill a fresh rosemary sprig in each jar before carefully pouring hot jelly into jars for the holiday season.
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