Rhubarb Rosemary Jelly
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
39
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Rhubarb (trimmed)1.75 cups
Water3.25 cups
Sugar1 cup
Wine Vinegar (white-)3 tbsps
Rosemary Leaves (chopped fresh)Directions:
1
Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups
2
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)
3
While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute
4
Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved
5
Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids
6
Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops
7
Wipe rims of jars with a dampened cloth and seal jars with lids
8
Cool jars completely
9
Rhubarb rosemary jelly keeps, chilled, 2 months
10
Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups
11
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)
12
While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute
13
Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved
14
Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids
15
Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops
16
Wipe rims of jars with a dampened cloth and seal jars with lids
17
Cool jars completely
18
Rhubarb rosemary jelly keeps, chilled, 2 months