Rhubarb Rosemary Jelly

1. 1

   Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups.

2. 2

   In a 4-quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar, and rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).

3. 3

   While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute.

4. 4

   Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.

5. 5

   Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids.

6. 6

   Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops.

7. 7

   Wipe rims of jars with a dampened cloth and seal jars with lids.

8. 8

   Cool jars completely.

9. 9

   Rhubarb rosemary jelly keeps, chilled, 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.