Rhubarb Rosemary Jelly

Name: Rhubarb Rosemary Jelly
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 Tbsps chopped fresh rosemary leaves; 14 grams envelopes unflavored gelatin; 454 grams trimmed rhubarb; 769 milliliters sugar; 414 milliliters water; 79 milliliters white-wine vinegar

You can never have too many condiment recipes, so give Rhubarb Rosemary Jelly a try. One serving contains 894 calories, 5g of protein, and 0g of fat. This recipe serves 3. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of white-wine vinegar, gelatin, rhubarb, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

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

Ingredients you will need

Rosemary

Rhubarb

Vinegar

Sugar

Water

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

Ingredients you will need

Gelatin

Rhubarb

Water

Equipment you will use

Bowl

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

Ingredients you will need

Gelatin

Rhubarb

Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months.

Ingredients you will need

Rosemary

Rhubarb

Jelly