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Rosemary Jelly

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
  • Total Time
    Prep: 35 min. Process: 10 min.
  • Makes
    3-1/2 pints


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

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  • Gwendolyn_M
    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.

  • kap1949
    Jun 16, 2009

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

  • Aquarelle
    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)?