Although I have rosemary growing in the garden, I really had no idea what to do with it besides dry it and use it as a spice. So when a friend shared this recipe for rosemary jelly with me a few years ago, I got excited knowing it would be a great staple to have on hand around during the holidays.
Rosemary jelly has a unique flavor and I LOVE serving it on alonside cheese on a charcuterie board or slathered on a savory bread like my favorite tomato, olive and feta bread.
The recipe and directions could not be easier and making this jelly is a snap.
I hope you like it as much as we do!
~Mavis
Rosemary Jelly
Ingredients
1–1/4 cups boiling water
3 tablespoons minced fresh rosemary
3 cups sugar
1/4 cup cider vinegar
1 pouch (3 ounces) liquid fruit pectin
2 to 3 drops green food coloring
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- In a small saucepan combine 1 1/4 cups boiling water and rosemary. Cover and let stand for 15 minutes.
- Strain, reserving liquid.
- If necessary, add water to measure 1-1/4 cups.
- Place liquid in a large saucepan, add sugar and vinegar. Bring to a full rolling boil over high heat, making sure to stir constantly. Add liquid pectin, stirring until mixture boils. Boil and stir constantly for 1 minute.
- Remove from the heat, skim off foam and add food coloring.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.}
- Yields {3} 1/2 pints.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Sarah says
Awesome. I haven’t known how to use up my rosemary either (other than dry it and sometimes throw in as a flavor for salads). I’m surprised at how little amount of rosemary the recipe calls for. I guess a little goes a long way with rosemary! Have you tasted it yet?
Mary says
Sarah I use my rosemary in making mixed herbs, use it as a rub on chicken or other meat, also on veggies for roasting and oven fries. Happy to share the recipe, which evolved as cheaper than using Mrs Dash!
Kathy says
Mary, I would love to see that recipe! Thanks, Kathy
Tali says
Mavis, for this one and all the other Jelly and jams you made, can I make them into a freezer jam?
Demarie says
My girlfriend and i made this Rosemary, fig, pinenut jam (http://www.food.com/recipe/fig-rosemary-and-pine-nut-jam-435705) last week and it turned out awesome. Even a bit Christmasy because I had green figs so it came out a right green color.
Linda says
Mavis, Have you tried Basil Jelly? Taste of Homes has a great recipe. Great with cream cheese and crackers.
LaToya says
Are there any jams/jellies that you can make without having the canner thing and the sealer and all that? I imagine it’d have to be frozen or refrigerated, but is there such a thing? I have jars. But no patience or other supplies.
Zoe says
While unconventional, I never can my jam and jelly in a water bath. I do “open kettle canning” for all jams/jellies, most pickles, and tomato sauce. I put my jars in a 225 degree oven to get them good and hot, boil the lids in a pot of water and keep them hot, and then when the jam/jelly is finished boiling, I immediately ladle it into the hot jars, top with a lid and ring, and set aside to cool. The jars always seal for me and I never have spoiled jam and jelly. If one does happen to resist sealing, just pop it in the fridge and it will keep for a long time. Jams and jellies have so much sugar that it’s almost impossible for them to spoil.
Alternatively, just make freezer jam/jelly. The recipes are included in the pectin boxes. Freezer strawberry jam is especially delicious.
LaToya says
Thanks, Zoe – I did get some free pectin.. Didn’t think to look at the package – ha!
Wendy Steele says
Thanks for the tip, Anne-headed to Target!!!!
D'Anna says
I have a rosemary tree that hangs out in my herb garden year round and we hack off bunches to stuff inside all of those cheap whole chickens when we roast them. What exactly does one put rosemary jelly on?
Mavis says
Cream cheese and crackers. 🙂
D'Anna says
Ahhh, that makes sense cuz PB & Rosemary jelly just seemed out there
Mavis says
PB and Rosemary jam sandwiches… not gonna happen LOL
Julie says
Hey, I just came across this Living Social Deal for taking a class on how to can your own food for any beginners out there: http://www.livingsocial.com/cities/27-seattle/deals/393710-60-minute-canning-class
Christine says
I found another one that is good it is rosemary and orange jelly http://www.stumptownsavoury.com/2010/06/14/orange-rosemary-jelly/
thank you very much for this recipe.
Martine says
Just finished making this jelly and had to make another batch right away. It is so good and also so easy to make.
dee nagle says
is it possible to make this with dried rosemary please?
Mavis Butterfield says
Hi Dee, I have never tried with dried rosemary before so I’m not sure how it would turn out. Sorry.
dee nagle says
ok thanks for responding.
Meg says
Yes. When you make the “tea” first, as in the above recipe, the rule of thumb for substitution for dried to fresh is 1:2, so, one Tbsp dried herbs to two Tbsp fresh. (Dried have a more potent flavor.) So in this recipe, you would use 1 1/2 Tbsp. dried rosemary in step 2. The amount of liquid stays the same. Also, call me a stickler, Mavis, but rosemary is an herb, not a spice.
Tony says
Really good with lamb instead of mint jelly
Jewel Palovak says
Hi- am all set to make his jelly tonight – the recipe only calls for 1 1/4 c of water and 3/4 c of vinegar but the recipe says it yields 3 1/2 pints which is 7 cups? Is the liquid ratio correct?
Mavis Butterfield says
This recipe yields Yields {3} 1/2 pints.
Jewel says
Lol thank you! I read it as three and a half pints!
Ruth Emfinger says
Made this jelly last year(2019) for the Kern County Fair in Bakersfield, CA and won 1st place! I’m from Taft, CA
Steph says
Looks like a brilliant recipe and I want to try it. I’m in UK how much is a cup in grammes? Looked up conversion charts but they are all different. Help!
Virginia says
In the US, cups are a measurement of volume, not weight/mass, so you’d need to use liters. So 1 cup is about 237 milliliters (or .24 liters)
Dan says
Excellent, This came out really well. The jelly is a nice mix of sweet and rosemary, not too strong a nice balance of flavors. I have been developing a taste for rosemary so am looking forward to using this jelly.
Jamie says
I love fresh chopped rosemary on roasted potatoes.
Rosemary says
I don’t think I have ever heard about making rosemary jelly – might give it a try. I have rosemary plants and use the sprigs in the chicken nests to repel insects. Hmmm . . . rosemary jelly made by Rosemary . . .