Rhubarb Rosemary Jelly

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

A bright pink jelly with a very rosemary-ey taste. Great as a glaze on grilled chicken, fish or pork, or as an interesting additon to a turkey sandwich. Fun holiday gift.

Ingredients Nutrition


  1. Set out your canning tools, boil the jars and warm up the lids.
  2. Set aside and get ready for the hectic dance that is jellymaking.
  3. Dice rhubarb.
  4. Place in large saucepan with 2 cups water.
  5. Bring to boil and simmer until rhubarb has disintegrated.
  6. Pour into jelly bag and let drip.
  7. Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
  8. Squeezing will not make it cloudy as with other jellies.
  9. Measure EXACTLY 3 cups juice into 8 quart canning kettle.
  10. If necessary, add ½ cup water to make 3 cups of juice.
  11. Stir in vinegar, rosemary, pectin and butter or margarine.
  12. Bring to a full rolling boil while stirring constantly.
  13. Stir in sugar all at once.
  14. Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
  15. Remove from heat.
  16. Skim off foam, trying not to skim out too much of the chopped rosemary.
  17. Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
  18. Wipe jar and threads, cover with lid and set on rack to cool.
  19. Repeat until all jars are done.
  20. Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.
Most Helpful

4 5

The taste of this is awesome! I followed the directions exactly and the results are runny, runnier than I expected. I also didn't have any foam. I will be eating this with chicken and pork. I will be curious to see if anyone else gets runny jelly. Try it you will like the taste!