Rhubarb Rosemary Jelly

Recipe by Beanwean
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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