Freezing And Preserving Recipes
Grapefruit-Rosemary Jelly
The only reason I made Grapefruit-Rosemary Jelly is because after spending a day chopping and supreming and canning a batch of Orange-Grapefruit-Ginger Marmalade, I’d had enough of citrus preserving for a while. I just wanted something simple and quick to go through my last basket of grapefruits from the garden, and this…
Ingreadient
- 4 to 5 cups grapefruit juice
- 2 large sprigs rosemary
- 2 cups sugar
- 3 tablespoons (or 1 packet) low-sugar powdered pectin (I use Ball RealFruit Low or No-Sugar Needed Pectin)
Direction
- Extract 4 to 5 cups of fresh juice from your grapefruits. I love love LOVE my juicer for this!
- In a medium saucepan, stir together the grapefruit juice, rosemary sprigs, and powdered pectin, and bring the ingredients to a boil.
- Keep the mixture at a full rolling boil until the rosemary is well infused and the syrup is slightly reduced and thickened, about 20 minutes.
- Stir in the sugar and boil hard for a couple more minutes. Remove from heat.
- Strain the mixture through a fine mesh sieve or a jelly bag.
- Ladle the jelly into hot, clean jars and process in a boiling water bath for 10 minutes (adjust the time as needed for your altitude).
