21 Sep Garlic & Rosemary Jelly
An unexpected combination for a sweet jelly!
Recipe by Michaela Hayes of Crock & Jar.
Makes 6 8 oz jars
You will need:
1 1⁄2 cups + 3 3⁄4 cups cups sugar*
3 teaspoons Pomona’s Universal Pectin
1⁄3 cup rosemary, roughly chopped
2 2⁄3 cups dry white wine
1⁄3 cup white wine vinegar
1⁄2 cup garlic, thinly sliced
3 teaspoons calcium water (from Pomona’s Pectin box)
6 sprigs rosemary
- Prepare waterbath, canner, jars, and lids.
- Combine 11 ⁄2 cups sugar and pectin in a bowl and set aside
- Tie roughly chopped rosemary into a sachet or cheesecloth bundle.
- . In a large saucepan, combine the white wine, vinegar, garlic, rosemary sachet, and calcium water.
- Bring the mixture to a boil, turn down heat, and simmer for 5 minutes to infuse liquid with the rosemary flavor. Remove the rosemary sachet.
- Return the liquid to a boil and add the sugar and pectin mixture.
- While boiling, stir continuously for a full 2 minutes to dissolve pectin.
- Add 33 ⁄4 cups of sugar and stir until completely dissolved.
- Remove from heat and skim any foam.
- Ladle hot jam into jars, leaving 1 ⁄4-inch headspace.
- Slide a rosemary sprig down inside each jar.
- Wipe the jar rims to remove any sticky bits.
- Apply lids and bands. The lids should be tight but not too tight.
- . Put filled jars in the water bath. Jars should be covered by 1 to 2 inches of water.
- Cover pot and bring water to a boil.
- Boil jars for 10 minutes.
- Remove jars and let cool completely.
- After 24 hours, check that the lids are sealed. The lids should not flex up and down when center is pressed. If they do, reprocess the jars or refrigerate them.
Photography by Alexandra Grablewski