Canning season is still months away - trust me, you'll hear a lot more from me on that front as the fruit starts coming in this summer. But that doesn't mean you can't have loads of fun making jars of prettythings now! I discovered rosemary jelly this year and I absolutely love it.
This goes beautifully on a sandwich with a little cheese, or thinned with a bit of apple juice and brushed over chicken or pork, or in place of mint jelly with lamb. It's sweet, but the rosemary gives it a nice herbal twist that makes it perfect for savory dishes.
1 cup boiling water
3 Tbsp fresh rosemary
2 cups sugar
1/4 cup vinegar
1 pkg liquid pectin
Green food coloring (optional)
Pour the boiling water over the fresh rosemary in a bowl. Cover and let stand for a half hour or so.
Strain the liquid into a pan, add sugar and vinegar, and bring to a rolling boil. Add the pectin, and boil another minute or two, then take off the heat. Add a drop or two of food coloring if you want. Pour into sterilized jars, and process in a boiling water bath for 10 minutes if you want. If not, let the jars cool overnight at room temperature and then store in the fridge once set.