Rhubarb and Rosemary Jelly

Ingredients

Fresh rhubarb

4 cups, chopped

Granulated sugar

2 cups

Fresh rosemary

3 sprigs

Lemon juice

1/4 cup

Pectin

1 package (1.75 oz)

Water

1 cup

Instructions

1. In a large saucepan, combine the chopped rhubarb, granulated sugar, rosemary sprigs, and lemon juice. Stir well to ensure all ingredients are mixed thoroughly.
2. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes soft, about 15 minutes.
3. Remove the rosemary sprigs from the mixture and discard them, allowing the jelly to retain the aromatic essence without the texture.
4. In a separate bowl, mix the pectin with 1 cup of water until fully dissolved. This step is crucial for achieving a smooth jelly consistency.
5. Add the pectin mixture to the rhubarb mixture in the saucepan and bring to a rolling boil over high heat.
6. Once boiling, continue to stir constantly while boiling for 1 minute to activate the pectin, which helps the jelly set.
7. Remove from heat and let the mixture cool for a few minutes, stirring gently to prevent a skin from forming on the surface.
8. Pour the jelly into sterilized jars, leaving about 1/4 inch of headspace at the top, and seal tightly with sterilized lids.
9. Allow the jelly to cool completely at room temperature before refrigerating. The jelly will set within a few hours and can be stored in the refrigerator for up to 2 weeks.