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 grapefruit and rosemary, and I immediately latched on to that, considering I still had a bunch of grapefruit on hand from our CSA boxes.
In making this, though, I realized two things. One, don’t forget to check your canning supplies before starting. I only had two lids and so had to pour more than half the jelly into freezer jars and stick em in the fridge. Two, I don’t really like jelly. Give me jams, preserves, conserves, or chutneys any day over jelly. Jelly can take up to two weeks to set, so waiting around 14 days to see if you screwed up kind of sucks.
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.
Grapefruit Rosemary Jelly
adapted from the pectin packet
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.
p.s. If you’re wondering about last month’s Fig Onion Conserve, I haven’t had a chance to redo the recipe yet. I purchased some red onions and then somehow they went bad rather quickly. I’m still planning on it!