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Pomegranate-Rosemary Jelly

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Pomegranate-Rosemary Jelly
  • Prep Time 25 min
  • Total Time 35 min
  • Servings 128
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Rosemary provides an aromatic flavor to this homemade jelly made using pomegranate – a perfect spread to use over crackers.

Ingredients

4
cups pomegranate juice
4
sprigs fresh rosemary
3
tablespoons fresh lemon juice
1
package (1 3/4 oz) fruit pectin
5
cups sugar

Directions

  • 1 In 8-quart Dutch oven, mix pomegranate juice, rosemary, lemon juice and pectin. Cook over low heat until pectin is dissolved. Heat to boiling over medium-high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Discard rosemary sprigs.
  • 2 Immediately pour jelly into 8 sterilized 8-oz jars or freezer containers, leaving 1/2-inch headspace. Wipe jar rims. Seal immediately. Process in boiling water bath 10 minutes. Store in cool, dry place.
Tips  

Spoon this pretty jelly over a block of cream cheese and spread on crackers for an appetizer. Or serve with dinner rolls at a holiday feast.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
35
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
)
Sodium
1mg
0%
Total Carbohydrate
9g
0%
(
Dietary Fiber
0g
0%
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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