ROSEMARY JELLY
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. -Margaret Dumire, Carroll, Ohio
Provided by Taste of Home
Time 45m
Yield 3-1/2 pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE & ROSEMARY JELLY
This jelly goes well with roast pork or with toasted cheese sandwiches. Iusually pour into various size jars so the number of jars depends on the sizes used. The quantities can be easily increased but you would need to increase 2nd cooking time. Good Christmas present, or for school fete.
Provided by Coasty
Categories Jellies
Time 1h40m
Yield 4 jars
Number Of Ingredients 5
Steps:
- Juice the lemons and keep the pips.
- Peel and core the apples then slice and mix with the lemon juice and seeds. Add the water and bring to boil over medium heat. Turn down heat and simmer for 1 hour.
- Pour apples into a muslin bag and drain collecting the liquid.
- Discard pulp. Don't force the liquid out or the jelly will be cloudy. Measure out 2 cups.
- Mix the sugar with the strained liquid in a clean pan and stir until sugar is dissolved, then boil for 20 mins and check temperature - 140C for jelly to set.
- Remove from heat and stand for 10 mins then lift off any scum.
- Add the rosemary and laddle into sterlised warm jars, seal.
- Invert for 2 mins and then turn upright and let cool.
- Once opened refridgerate.
Nutrition Facts : Calories 616.3, Fat 0.8, SaturatedFat 0.1, Sodium 10, Carbohydrate 163.3, Fiber 10.5, Sugar 146.2, Protein 1.5
APPLE AND ROSEMARY JELLY
This delicious recipe is made with South African Granny Smith Apples available in UK supermarkets from May through to October.
Provided by ashleigh_red
Time 1h40m
Yield Serves 20
Number Of Ingredients 4
Steps:
- Combine the apples, lemon juice and zest in a large saucepan. Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour.
- Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp. This should yield about 2 cups of liquid.
- Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes. Test whether the jelly is set. If not, return to the heat and test after 5 minutes.
- Remove from the heat, stand for 10 minutes, then skim the film from the surface. Add the rosemary and ladle into clean, dry jars. Seal the lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.
APPLE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
GARLIC ROSEMARY JELLY
Categories Condiment/Spread Garlic Easter Vegetarian Low Sodium Rosemary White Wine Vegan Boil Gourmet
Yield Makes four 1/2-pint jars
Number Of Ingredients 7
Steps:
- In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
- Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
- Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
- To sterilize jars and glasses for pickling and preserving:
- Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
APPLE JELLY
This delicate fruit preserve can help you use up your bounty of peak fall apples. A crystal clear jelly is what you are after here, so look for cooking apples - you want firm, crisp fruit that will hold up to stewing and straining without falling apart. Once the apples are cooked and their juices are extracted, the resulting jam is reminiscent of floral honey and tart citrus. Serve with a buttery croissant, warm toast, as a filling for pastries or a glaze for fruit tarts and cakes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves, project
Time 2h
Yield 4 to 5 cups
Number Of Ingredients 4
Steps:
- Cut the apples into 1-inch pieces without peeling or coring, but discard any damaged or spoiled spots.
- Place the apples in a large nonreactive pot and pour in 8 cups water. Bring to a boil over medium-high heat. Lower heat to maintain a simmer and cook without stirring until the apples soften, 35 to 40 minutes.
- Remove from the heat. Set a fine-mesh sieve lined with cheesecloth or a muslin bag over another large pot, and pour the contents of the pot into the sieve. Do not press on the apples to prevent the jelly from becoming cloudy. You should have at least 7 cups of juice. Some apple varieties absorb more water and may need 2 to 8 hours for the juice to naturally strain out. If that's the case, refrigerate the pot.
- Place a small plate in the freezer to use for testing the setting point of the jelly. Set the pot with the juice over medium-high heat. (Discard the fruit.) Add the sugar and lemon juice, and stir until the sugar is dissolved. Bring to a boil, skimming and discarding any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid reduces by about three-quarters and a candy or deep-fry thermometer registers 225 degrees, 40 to 50 minutes. To test for doneness, spoon a small amount of liquid onto the cold plate from the freezer and return to the freezer to cool completely, about 2 minutes. Drag a spoon through the jelly. The setting point has been reached if it wrinkles and the wrinkles hold their shape. If they don't, continue to cook the jelly and test every few minutes on the cold plate.
- Once the jelly is done cooking, add the salt, stir to dissolve and adjust with more lemon juice, if needed, for a nice balance of sweet and tart with a floral taste. Ladle the hot liquid into clean, sanitized jars, screw on the lids and follow steps to can, or allow to cool to room temperature and store in the refrigerator for up to 4 weeks.
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HONEY, ROSEMARY, AND APPLE JELLY – LEITE'S CULINARIA
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5/5 (3)Total Time 5 hrs 15 minsCategory CondimentsCalories 174 per serving
- Cut the apples into quarters. Cut out the stems and any blemishes. Roughly chop the apples and toss them into a large pan—including the skins, core, seeds, and all. Pour in the water and add the rosemary. Bring to a boil, then turn down the heat and gently simmer for 45 minutes.
- Ladle the apple mixture onto cheesecloth suspended over a large bowl. Let this drip through the cheesecloth, without squeezing, for 3 to 4 hours. Meanwhile, put a saucer in the freezer.
- Measure the liquid and transfer it to a pan. For every 18 ounces (500 milliliters) liquid, add 9 ounces (250 grams) sugar, 5 1/2 ounces (150 grams) honey, and the juice of 1 lemon. Bring the mixture to a boil, stirring occasionally to ensure the sugar has dissolved by the time it comes to a boil. Boil the jelly mixture for about 10 minutes, then turn off the heat and put a teaspoon of the liquid on the cold saucer and put in the fridge for 1 minute. Push the mixture with your finger and if it wrinkles (or rather, if it leaves a defined trail left by your finger) then it has reached setting point. This is known as the “wrinkle test.” If not, then continue to boil the mixture and test it every few minutes, cleaning the saucer and putting it into the fridge between times and turning off the stove each time so you don’t overcook the jelly. It can take 15 minutes or longer for the jelly to be done, depending on the particular balance of pectin, acid, and sugar in your jelly. Skim any scum f
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