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Rosemary Jelly

Name: Rosemary Jelly
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 3-1/2 pints.
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

1 review

Test Kitchen Approved

Total Time

Prep: 35 min. Process: 10 min.

Makes

3-1/2 pints

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

Rosemary Jelly Recipe photo by Taste of Home

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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.

Canning Altitude Jam-Jelly

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.

Nutrition Facts

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