Wednesday, May 7, 2014

May's Preserve Trifecta Part Two: Rosemary Rhubarb Jelly


All right, so I've already shared the Meyer Lemon Rhubarb Marmalade, and now it's time to continue on the rhubarb train with Rosemary Rhubarb Jelly, another great recipe I tried from Preserving by the Pint!


I've talked about rhubarb before, so I won't bore you again with how much I adore its garnet hue, or its tart flavor, or how it basically IS spring in an edible form.  I won't even blather on about all the potential health benefits of rhubarb or the great things it contains, like vitamin C, calcium, antioxidants, and more.  I will, however, remind you that the leaves are toxic.  Don't eat the leaves!


Straight to the jelly we go!

Get a pound of rhubarb and chop it up.  I actually had some frozen chopped rhubarb to use for this time around.  Gotta make room for this year's harvest!  ;)

In a large pot, toss together the rhubarb, a spring or 2 of rosemary (I love herbal, so I went strong with 2), and a cup and a half of water.


Simmer it gently for 20-25 minutes, until the rhubarb has broken down and the water is pink.  I actually needed to add a bit more water into it part way through.  Keep an eye on it.


Line a fine-mesh strainer with cheesecloth and place it over a measuring cup or bowl.  Let it drip for a while.  At least 30 minutes.  Don't press it, or your jelly may end up cloudy.


Discard the pulp and measure out 2 cups of the liquid.

Prep your water bath and 3 half pint jars, or six 4-ounce jars.  Click here if you need help with the instructions.

In a measuring cup, mix a cup and a half of sugar and 1 tablespoon of pectin.


In a large, nonreactive pot, combine the rhubarb tea and the pectin sugar.  Once the sugar has dissolved, give it a little taste to see if you like the amount of rosemary in it.  If you decide you want a stronger rosemary flavor, add in another spring of rosemary.

Bring it to a boil and cook, stirring, until it boils down a bit.  Clip on a candy thermometer and bring it up to 220 degrees Fahrenheit.  It will be bubbly and have the tendency to try to boil over, so stay on top of that stirring!


When the jelly is ready (thick, glossy bubbles), pour it into the prepared jars.  Take out the rosemary, if you put more in.  Wipe the rims, add the lids and rings, and process them in the hot water bath for 10 minutes.


This jelly is gorgeous!  It's the exact color of the rose-tinted glasses that I always view spring through!  It's great on a biscuit or toast, or spread on a cracker with some cheese.  I'm thinking it would be a great option for Jammy Chicken as well.  Next time, I'm going to give it a try doubling the recipe to can even more.  I'm thinking it would be a great gift to give, and goodness knows I have enough rhubarb in my yard for it right now!

Stay tuned for the Honey-Sweetened Lavender Apricot Butter!


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