Best Rhubarb Rosemary Jelly Recipes

Rhubarb Rosemary Jelly image

Yield Makes about 3 cups

Number Of Ingredients 8

1 pound trimmed rhubarb
1 3/4 cups water
3 1/4 cups sugar
1/3 cup white-wine vinegar
3 tablespoons chopped fresh rosemary leaves
two 1/4-ounce envelopes unflavored gelatin
Special Equipment
sterilized jars and lids](/recipes/food/views/101506)

Steps:

Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups. In a 4-quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar, and rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).
While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.
Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months.

Rhubarb Rosemary Jelly image

Provided by Beanwean

Categories Jellies

Time 1h15m

Yield 6 8oz. jars

Number Of Ingredients 8

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

Steps:

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.