An unexpected combination for a sweet jelly!
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Recipe by Michaela Hayes of Crock & Jar.
Makes 6 8 oz jars
1 1⁄2 cups + 3 3⁄4 cups cups sugar*
3 teaspoons Pomona’s Universal Pectin
1⁄3 cup rosemary, roughly chopped
2 2⁄3 cups dry white wine
1⁄3 cup white wine vinegar
1⁄2 cup garlic, thinly sliced
3 teaspoons calcium water (from Pomona’s Pectin box)
6 sprigs rosemary
- Prepare waterbath, canner, jars, and lids.
- Combine 11 ⁄2 cups sugar and pectin in a bowl and set aside
- Tie roughly chopped rosemary into a sachet or cheesecloth bundle.
- . In a large saucepan, combine the white wine, vinegar, garlic, rosemary sachet, and calcium water.
- Bring the mixture to a boil, turn down heat, and simmer for 5 minutes to infuse liquid with the rosemary flavor. Remove the rosemary sachet.
- Return the liquid to a boil and add the sugar and pectin mixture.
- While boiling, stir continuously for a full 2 minutes to dissolve pectin.
- Add 33 ⁄4 cups of sugar and stir until completely dissolved.
- Remove from heat and skim any foam.
- Ladle hot jam into jars, leaving 1 ⁄4-inch headspace.
- Slide a rosemary sprig down inside each jar.
- Wipe the jar rims to remove any sticky bits.
- Apply lids and bands. The lids should be tight but not too tight.
- . Put filled jars in the water bath. Jars should be covered by 1 to 2 inches of water.
- Cover pot and bring water to a boil.
- Boil jars for 10 minutes.
- Remove jars and let cool completely.
- After 24 hours, check that the lids are sealed. The lids should not flex up and down when center is pressed. If they do, reprocess the jars or refrigerate them.
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