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ROSEMARY JELLY WITH VARIATIONS




Source of Recipe


How To Cook With Herbs, Spices and Flavorings by Doris McFerran Townsend, 1987


Recipe Introduction


A perfect complement to any lamb or veal roast.


List of Ingredients




4 or 5 sprigs fresh rosemary
3 1/4 cups sugar, divided use
1/2 cup orange juice
1/4 cup lime juice
3/4 cup water
1 (3 oz.) pouch liquid pectin








Recipe



Sterilize three 6-ounce jelly glasses or other glasses.

Wash rosemary. Snip off leaves and spread out to dry on paper towel. Snip dry leaves into small pieces. Measure 1 1/2 tablespoons. Reserve remaining leaves for another purpose.

Using a mortar and pestle or a small container and the back of a heavy spoon, crush rosemary with 1/4 cup sugar. Place in a heavy 4-quart saucepan. Stir in orange juice, lime juice and 3/4 cup water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer 8 minutes.

Increase heat to medium-high. Bring to a rolling boil. Stir in pectin. Stirring constantly, boil 30 seconds. Add remaining 3 cups sugar all at once. Stirring constantly, bring to a full, rolling boil that cannot be stirred down. Boil 1 minute, stirring constantly. Remove from heat. Let stand 1 minute. Skim off foam.

Pour through a fine strainer into prepared glasses to within 1/4-inch of glass rim. Release trapped air. Wipe rim and inside of glasses down to jelly. Seal jars and process in boiling water bath for 10 minutes.

Store in a cool dark place up to 6 months.

VARIATIONS:

BASIL JELLY:
Substitute 2 tablespoons snipped fresh basil, 1 cup tomato juice, 1/2 cup lemon juice and 1/4 cup water for rosemary, juices and water.

LEMON-THYME JELLY:
Substitute 1 1/2 tablespoons fresh lemon thyme, 1 cup dry red wine and 1/2 cup water for rosemary, juices and water.

SWEET MARJORAM JELLY:
Substitute 2 tablespoons snipped fresh sweet marjoram, 1 cup pineapple juice, 1/4 cup lime juice and 1/4 cup water for rosemary, juices and water.

SAGE JELLY:
Substitute 1 tablespoon snipped fresh sage, 1 1/4 cups dry red wine and 1/4 cup water for rosemary, juices and water.

Makes about three 6-ounce glasses