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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.
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.
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- 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.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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!
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…