Rhubarb Rosemary Jelly
Elevate your homemade preserves game with this irresistibly aromatic Rhubarb Rosemary Jelly! This recipe combines the tart brightness of fresh rhubarb with the earthy, herbaceous notes of rosemary for a uniquely delightful flavor balance that’s perfect for pairing with toast, cheese boards, or roasted meats. A touch of lemon juice enhances the natural tanginess, while liquid pectin ensures a perfectly set texture. With just a handful of simple ingredients and easy-to-follow steps, this jelly comes together beautifully in under an hour. Preserve the taste of spring and summer in every jar, and enjoy this elegant spreadable condiment all year round. Keywords: rhubarb rosemary jelly, homemade jelly recipe, herb-infused preserves, rhubarb recipes, rosemary recipes, canning and preserving.
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Recipe Information
Ingredients
- 4 cups Fresh rhubarb, diced
- 3 cups Granulated sugar
- 3 sprigs Fresh rosemary sprigs
- 1.5 cups Water
- 3 ounces Liquid pectin
- 2 tablespoons Lemon juice
Instructions
1. Wash the rhubarb stalks thoroughly and dice them into small, even-sized pieces to ensure uniform cooking.
2. In a large, heavy-bottomed saucepan, combine the diced rhubarb, water, and rosemary sprigs. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes, or until the rhubarb is completely soft and broken down.
3. Remove the saucepan from heat and strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing gently to extract the liquid. Discard the solids and rosemary sprigs.
4. Measure the strained liquid; you should have approximately 2 cups. If necessary, add a bit of water to reach 2 cups. Return the liquid to the saucepan.
5. Stir in the granulated sugar and lemon juice, and bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar completely.
6. Add the liquid pectin to the boiling mixture and allow it to boil hard for 1 minute, stirring continuously. Remove from heat.
7. Skim off any foam from the surface of the jelly using a spoon, for a clearer final product.
8. While still hot, ladle the jelly into sterilized glass jars, leaving 1/4-inch of headspace at the top. Wipe the jar rims clean, place the lids on, and screw the bands until fingertip-tight.
9. Process the jars in a boiling water bath for 10 minutes to seal. Carefully remove and let them cool completely on a towel or wire rack. Check that the lids have sealed properly (they should not flex when pressed).
10. Store the sealed jars in a cool, dry place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 628.2 g | 228% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 606.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
