APPLE AND ROSEMARY JELLY
This delicious recipe is made with South African Granny Smith Apples available in UK supermarkets from May through to October.
Provided by ashleigh_red
Time 1h40m
Yield Serves 20
Number Of Ingredients 4
Steps:
- Combine the apples, lemon juice and zest in a large saucepan. Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour.
- Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp. This should yield about 2 cups of liquid.
- Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes. Test whether the jelly is set. If not, return to the heat and test after 5 minutes.
- Remove from the heat, stand for 10 minutes, then skim the film from the surface. Add the rosemary and ladle into clean, dry jars. Seal the lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.
ROSEMARY JELLY
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. -Margaret Dumire, Carroll, Ohio
Provided by Taste of Home
Time 45m
Yield 3-1/2 pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE ROSEMARY JELLY
Make and share this Orange Rosemary Jelly recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 30m
Yield 2 pints
Number Of Ingredients 9
Steps:
- Pour boiling water over rosemary in small bowl; let stand until cool.
- Strain; discard rosemary. Combine rosemary water and orange juice concentrate in 2 cup measure. Add water to measure 2 cups.
- Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling, stirring constantly.
- Stir in sugar and return to boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
- Pour jelly into sterilized jars and seal; cool. Store in refrigerator.
Nutrition Facts : Calories 1550.7, Fat 0.5, SaturatedFat 0.1, Sodium 138.5, Carbohydrate 398.9, Fiber 3.3, Sugar 373.2, Protein 2.8
RHUBARB ROSEMARY JELLY
Categories Condiment/Spread Quick & Easy Rosemary Spring Rhubarb Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- 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.
RHUBARB ROSEMARY JELLY
A bright pink jelly with a very rosemary-ey taste. Great as a glaze on grilled chicken, fish or pork, or as an interesting additon to a turkey sandwich. Fun holiday gift.
Provided by Beanwean
Categories Jellies
Time 1h15m
Yield 6 8oz. jars
Number Of Ingredients 8
Steps:
- Set out your canning tools, boil the jars and warm up the lids.
- Set aside and get ready for the hectic dance that is jellymaking.
- Dice rhubarb.
- Place in large saucepan with 2 cups water.
- Bring to boil and simmer until rhubarb has disintegrated.
- Pour into jelly bag and let drip.
- Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
- Squeezing will not make it cloudy as with other jellies.
- Measure EXACTLY 3 cups juice into 8 quart canning kettle.
- If necessary, add ½ cup water to make 3 cups of juice.
- Stir in vinegar, rosemary, pectin and butter or margarine.
- Bring to a full rolling boil while stirring constantly.
- Stir in sugar all at once.
- Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off foam, trying not to skim out too much of the chopped rosemary.
- Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
- Wipe jar and threads, cover with lid and set on rack to cool.
- Repeat until all jars are done.
- Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.
Nutrition Facts : Calories 778.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.8, Sodium 28.3, Carbohydrate 198.2, Fiber 3.6, Sugar 184.9, Protein 1.4
APPLE & ROSEMARY JELLY
This jelly goes well with roast pork or with toasted cheese sandwiches. Iusually pour into various size jars so the number of jars depends on the sizes used. The quantities can be easily increased but you would need to increase 2nd cooking time. Good Christmas present, or for school fete.
Provided by Coasty
Categories Jellies
Time 1h40m
Yield 4 jars
Number Of Ingredients 5
Steps:
- Juice the lemons and keep the pips.
- Peel and core the apples then slice and mix with the lemon juice and seeds. Add the water and bring to boil over medium heat. Turn down heat and simmer for 1 hour.
- Pour apples into a muslin bag and drain collecting the liquid.
- Discard pulp. Don't force the liquid out or the jelly will be cloudy. Measure out 2 cups.
- Mix the sugar with the strained liquid in a clean pan and stir until sugar is dissolved, then boil for 20 mins and check temperature - 140C for jelly to set.
- Remove from heat and stand for 10 mins then lift off any scum.
- Add the rosemary and laddle into sterlised warm jars, seal.
- Invert for 2 mins and then turn upright and let cool.
- Once opened refridgerate.
Nutrition Facts : Calories 616.3, Fat 0.8, SaturatedFat 0.1, Sodium 10, Carbohydrate 163.3, Fiber 10.5, Sugar 146.2, Protein 1.5
CERTO HERBED GARLIC JELLY
Put something awesome on the condiment tray! How about garlic jelly? This CERTO Herbed Garlic Jelly is a treat for garlic lovers and rosemary fans.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Mix wine, garlic, vinegar and rosemary in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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