I felt a bit stumped when the April Can Jam theme was rolled out. Herbs? Canning with water bath only means we couldn’t do things like pesto (not like I need more pesto, considering all that I have in the freezer from last summer).
A friend suggested a grapefruit – rosemary combination, and I immediately latched on to that, considering I still had a bunch of grapefruit on hand from our CSA boxes.
Mine hasn’t jelled yet, of course, so I’m thinking I’ll end up using it as a baste for chicken, and perhaps over vanilla ice cream. Yum.
- 3 cups grapefruit juice
- 3 cups raw sugar
- 1 packet liquid pectin
- 3 large sprigs of rosemary, plus more for jars.
- In a large saucepan, mix together juice, pectin, and rosemary. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, and bring back to a full boil for 1 minute. Remove from the heat; skim off foam and remove rosemary sprigs. Pour hot mixture into hot jars. Insert 1 sprig of fresh rosemary into each jar. Cap and process for 10 minutes in a water bath.
For more canning inspiration, check out my Canning, Preserves, and Pickles board on Pinterest!
Follow Megan Myers | Stetted’s board Canning, Preserves, & Pickles on Pinterest.