Red Rosemary Jelly
From auntybea 15 years ago
- 30 minutes to make
- Serves 3
I found this recipe (and picture) at Vanilla Garlic's blog. She linked to the "Rhubarb Rosemary Jelly" recipe at Gourmet.com. I have a recipe I make with cranberries and rosemary called "Red Rosemary Jelly" and I love that name! Read more But I like the idea of rhubarb instead of cranberries, so I borrowed the recipe, stole Vanilla Garlic's beautiful picture, and here it is! See less
Ingredients
- 1 pound trimmed rhubarb shopping list
- 1 3/4 cups water shopping list
- 3 1/4 cups sugar shopping list
- 1/3 cup white-wine vinegar shopping list
- 3 tablespoons chopped fresh rosemary leaves shopping list
- two 1/4-ounce envelopes unflavored gelatin shopping list
How to make it
- 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. It keeps, chilled, 2 months.
People Who Like This Dish 3
- chefmeow Garland, TX
- tamfas Toronto
- divaliscious Dutchess County, NY
- auntybea Vernon, Canada
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