White Balsamic Rosemary Jelly
Source of Recipe
From "The All New Ball Book of Canning and Preserving"
"A classy sweet and tart jelly bursting with the unique flavor of white balsamic vinegar infused with rosemary. It is excellent on skillet-roasted pork chops."
List of Ingredients
◦ 2 ½ cups 100% apple juice
◦ ¾ cup white balsamic vinegar
◦ 4 tablespoons Ball® Classic Pectin
◦ 1 (4-inch) fresh rosemary sprig
◦ 3 ⅓ cups sugar
Combine first four ingredients in a 4-quart stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Discard rosemary. Skim foam, if necessary.
Ladle hot jelly into a hot jar, leaving ¼ inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude.
Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Makes about 5 half-pint jars
• Simple Switch:
Not a big rosemary fan? Try switching it out with thyme or tarragon.