Rosemary Jelly Recipe
Rosemary Jelly Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio
MAKES:
56 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 35 min. Process: 10 min.

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

Directions

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.
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

2 tablespoons: 42 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein.

  • 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
  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

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Reviews forRosemary Jelly

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Gwendolyn_M User ID: 4285890 83066
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
kap1949 User ID: 1409779 203391
Reviewed Jun. 16, 2009

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

MY REVIEW
Aquarelle User ID: 985301 30853
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)?"

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