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Rosemary Jelly

 Rosemary Jelly
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.
56 ServingsPrep: 35 min. Process: 10 min.


  • 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


  • 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.
  • 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.
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.