Ingredientes para Rhubarb Rosemary Jelly
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Cómo preparar Rhubarb Rosemary Jelly
- Sterilize your canning jars, rings, and lids by boiling in water for 10 minutes. Keep warm until ready to use.
- Chop 4 cups of rhubarb into ½-inch pieces.
- Combine chopped rhubarb and 2 cups of water in a large saucepan.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the rhubarb is completely softened and disintegrated.
- Line a fine-mesh sieve or jelly bag with cheesecloth and pour the rhubarb mixture into it. Let it drip, gently squeezing the bag to extract as much juice as possible (rhubarb's texture allows for this).
- Measure exactly 3 cups of rhubarb juice into an 8-quart canning kettle.
- Add 1/4 cup white vinegar, 2 tablespoons fresh rosemary sprigs (about 10), 1 pouch (1.75 oz) liquid pectin, and 1 tablespoon butter or margarine to the kettle.
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add 7 cups of granulated sugar all at once, stirring constantly.
- Continue to boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam, being careful not to remove too much rosemary.
- Ladle the hot jelly into the sterilized jars, leaving ¼ inch headspace.
- Place one small rosemary sprig in each jar.
- Wipe the jar rims clean, place lids and rings on jars, and tighten fingertip tight.
- Process in a boiling water bath for 5 minutes. Remove from bath, let cool completely, and listen for the satisfying 'plink' of the sealing lids.
- Once cooled, check to ensure the jars have sealed properly. Store any unsealed jars in the refrigerator and consume within a few weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
739g
Fat
1g
Carbs
66g
