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Rosemary Garlic Jelly

  • cup chopped rosemary (stems removed)

  • 1 cups water

  • cup finely chopped garlic

  • cup white vinegar

  • 1 tbsp lemon juice

  • 3 cups sugar

  • 1 85ml  pouch liquid pectin

  • 1 - 2 drops green food colouring (optional)

Place rosemary and water in a saucepan and bring to a full boil
Remove from heat, cover and steep for 15 minutes
Strain into a bowl
In a heavy saucepan, add strained juice, garlic, vinegar, lemon juice, and sugar
Bring to a rolling boil and continue boiling for 15 minutes, stirring occasionally
Add pectin and food colouring and boil another 2 minutes, stirring constantly
Remove from heat and skim off any foam
Pour into  warm sterilized jars, seal, and allow to cool.