Rhubarb Rosemary Jelly Recipes

RHUBARB ROSEMARY JELLY

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.

RHUBARB ROSEMARY JELLY

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.

SURE.JELL RHUBARB JELLY RECIPE

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.
• Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. 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. Add sugar. 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 a 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.)

ROSEMARY JELLY

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.

RHUBARB JELLY

Steps:

• prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
• bring to a boil then simmer for 5 minutes, then remove from heat.
• pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
• clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
• measure juice. you should have 850 mL, if not add water to reach desired amount.
• combine juice and sugar in a large stainless steel saucepan, mixing well.
• add butter, to reduce foaming.
• bring juice and sugar to a full rolling boil over high heat.
• add liquid pectin, squeezing pouches until totally empty.
• continue to boil for 1 full minute, then remove from heat.
• skim foam from jelly.
• pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
• seal with lid, tighten ring fingertip tight.
• bring canning kettle back to a boil, process for 10 minutes.
• remove from water and place on a towel to stand for 24 hours. Enjoy!

RHUBARB JELLY

Steps:

• Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RHUBARB AND ROSEMARY JAM

Steps:

• Cut the Rhubarb into chunks and put on a low heat with the sugar.
• When the sugar has dissolved turn up the heat and add the rosemary, juice of half a lemon and a good splash of ginger cordial.
• When the sugar has dissolved turn up the heat and
• Boil for about 15 mins until it has reached setting point (about 110c or test by putting a saucer in the freezer and dipping a bit of the mix onto the plate. If after 2 mins the top has wrinkles after prodding then it is ready, if not keep cooking.
• Allow to cool for 15 mins then pour into sterilized jars

ROSEMARY JELLY

Steps:

• Roughly chop the apples without peeling or coring and place in a preserving pan with the water and rosemary.
• Gently simmer over a low heat for 45 minutes stiring occasionally until the fruit is soft and pulpy.
• Add the vinegar and boil for a further 5 minutes.
• Spoon out the mix into a jelly bag suspended over a large bowl and leave for at least 12 hours allowing all the juices to drain from the pulp. Don't be tempted to squeeze the pulp to get more juice as this will make the finished jelly cloudy.
• Throw away the remaining pulp in the jelly bag. Measure the amount of juice extract and return to the pan with 450g of Sugar for each 600ml (1 Pint)
• Stir over a gentle heat until all the sugar dissolved, then boil rapidly for about 10 minutes.
• Once setting point has been reached skim any foam from the surface, stir in the chopped Rosemary pot and cover into sterile jars.