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Rhubarb Rosemary Jelly




Source of Recipe


Internet


List of Ingredients




1 pound trimmed rhubarb
1 3/4 cups water
3 1/4 cups sugar
1/3 cup white wine vinegar
3 tablespoons chopped fresh rosemary leaves
2 1/4 ounce envelopes unflavored gelatin

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. Rhubarb rosemary jelly keeps, chilled, 2 months. Makes about 3 cups.


Recipe