Rosemary Jelly Recipe
Rosemary Jelly Recipe photo by Taste of Home

Rosemary Jelly Recipe

Publisher Photo
Colored right for yuletide gift-giving, this deliciously different green jelly from Margaret Dumire gets its flavor from an unusual source - savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread, notes the Carroll, Ohio subscriber.
TOTAL TIME: Prep: 35 min. Process: 10 min.
MAKES:56 servings
TOTAL TIME: Prep: 35 min. Process: 10 min.
MAKES: 56 servings

Ingredients

  • 1-1/4 cups boiling water
  • 2 tablespoons minced fresh rosemary
  • 3 cups sugar
  • 1/4 cup cider vinegar
  • 1 pouch (3 ounces) liquid fruit pectin
  • 2 to 3 drops green food coloring

Nutritional Facts

1 serving (2 tablespoons) equals 42 calories, trace fat (0 saturated fat), 0 cholesterol, trace sodium, 11 g carbohydrate, trace fiber, trace protein.

Directions

  1. 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 1 minute.
  2. Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 3-1/2 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Rosemary Jelly in Country Woman November/December 1999, p40

Nutritional Facts

1 serving (2 tablespoons) equals 42 calories, trace fat (0 saturated fat), 0 cholesterol, trace sodium, 11 g carbohydrate, trace fiber, trace protein.

Reviews for Rosemary Jelly

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   (1)
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MY REVIEW
Reviewed Aug. 22, 2010

"Although this jelly has a slight aroma of vinegar, it has a very nice flavor. I think the rosemary flavor needs to be a bit stronger, so I will make it again using 3 T minced rosemary instead of 2 T."

MY REVIEW
Reviewed Jun. 16, 2009

"I would say 3 half pints with the amount stated above."

MY REVIEW
Reviewed Jan. 13, 2009

"I'm confused about the yield of this recipe. Does it make three half pints or 3 1/2 pints (seven half pints)?"

MY REVIEW
Reviewed Sep. 6, 2008

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