Recipe by Beanwean
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.
Top Review by debbillem
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!
- 2 lbs diced rhubarb (used to make 3 cups prepared rhubarb juice)
- 2 cups water
- 3⁄4 cup white vinegar
- 3 tablespoons chopped fresh rosemary
- 5 1⁄2 cups white sugar (pre-measured and set aside)
- 1 box dry pectin
- 1⁄2 teaspoon butter or 1⁄2 teaspoon margarine (to prevent foaming)
- 6 inches rosemary sprigs, broken into 6 pieces
Directions See How It's Made
- Set out your canning tools, boil the jars and warm up the lids.
- Set aside and get ready for the hectic dance that is jellymaking.
- Dice rhubarb.
- Place in large saucepan with 2 cups water.
- Bring to boil and simmer until rhubarb has disintegrated.
- Pour into jelly bag and let drip.
- Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
- Squeezing will not make it cloudy as with other jellies.
- Measure EXACTLY 3 cups juice into 8 quart canning kettle.
- If necessary, add ½ cup water to make 3 cups of juice.
- Stir in vinegar, rosemary, pectin and butter or margarine.
- Bring to a full rolling boil while stirring constantly.
- Stir in sugar all at once.
- Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off foam, trying not to skim out too much of the chopped rosemary.
- Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
- Wipe jar and threads, cover with lid and set on rack to cool.
- Repeat until all jars are done.
- Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.