Orange Rosemary Jelly Recipes

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.

Steps:

• Sauce -- In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through.
• Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.

Steps:

• Put the juice and sugar into a saucepan. Lightly bruise the rosemary with the handle of a knife and add to the saucepan.
• Immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes.
• Place the pan over a gentle heat to dissolve the sugar, when completely dissolved and the juice just comes to the boil, take off the heat.
• Remove the gelatin from the water and squeeze to remove excess liquid then add to the hot orange juice and stir to dissolve. Strain through a sieve into a bowl to remove any bits and the rosemary.
• Lightly oil 4 individual pudding bowls and pour in the jelly. Allow to cool completely then place in the fridge to set - this will only take 1 to 2 hours.
• Preferably serve on the day of making or they will set too hard.
• To serve place a slice of blood orange on each plate and squeeze over a little more juice, top with jelly and serve immediately. (To unmould jelly dip the base of the mould into hot water).

Steps:

• Tip the grapes into a pan with the wine and rosemary. Add water to cover the grapes. Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.
• Tip the grape mixture into a jelly bag or muslin-lined colander and leave to drip through for at least a couple of hours, or overnight if there's time.
• Put 3 saucers in the freezer. Measure the juice (you will need 600ml) and return it to the pan. Add the sugar and lemon juice, and bring to the boil, stirring to dissolve the sugar and skimming off any scum that rises to the surface using a slotted spoon. When the sugar has dissolved, increase the heat and boil hard until setting point is reached. This should take about 5-10 mins. To test for set, remove the jelly from the heat and spoon a little onto one of the cold saucers. Push with a finger; if it wrinkles, it is ready. If not, boil for a min or so more and test again.
• Pot the jelly into small sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.

Steps:

• Pour boiling water over rosemary in small bowl; let stand until cool.
• Strain; discard rosemary. Combine rosemary water and orange juice concentrate in 2 cup measure. Add water to measure 2 cups.
• Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling, stirring constantly.
• Stir in sugar and return to boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
• Pour jelly into sterilized jars and seal; cool. Store in refrigerator.