Apple-Rosemary Jelly

Apples by Steenbergs

Apple Harvest by Steenbergs

Apple-Rosemary Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Apple-Rosemary Jelly Ingredients

4 cups apple cider or apple juice
4 teaspoons dried rosemary

Make strained cider/juice: Bring above ingredients to a boil then turn off heat and steep for 30 minutes. Strain out the rosemary.

Make Apple-Rosemary Jelly with:
4 cups strained cider/juice
2 teaspoons calcium water
4 Tablespoons apple cider vinegar
½ cup honey or 1 cup sugar
4 teaspoons Pomona’s Pectin powder

Apple-Rosemary Jelly Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure strained cider/juice into sauce pan.

3. Add calcium water and apple cider vinegar and stir well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

 

Apple Harvest Photo by Steenbergs on Flickr, Creative Commons License

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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9 thoughts on “Apple-Rosemary Jelly

  1. I made this recipe last night (it’s been over 24 hours now) and I have a soft jel on my smaller jars and softer on my ‘salmon jars’ (wide mouth half pint)- I wonder if they will jel further after 24 hours? I had a little taste of it and i really like it. I used apple peels and apple cores to make my juice, remnants of my apple sauce batch. I am very pleased with the results and would like to try with cider to see. It would make lovely Christmas presents.

    Thank you Pomona!

  2. I just did this recipe, but instead of rosemary, I used fresh basil. It tastes amazing. And I will most likely use this in the future substituting other herbs.

    • Hi Eric,
      Thanks so much for telling us about your success with Apple-Basil Jelly. When substituting fresh for dried herbs in this recipe, a good rule of thumb is: 1 tsp dried herb = 1 Tablespoon (3 teaspoons) finely chopped fresh herb. And of course you still want to strain out the fresh herb, just like the dried herb is strained out.

      • I used about 2 ounces of fresh basil that I steeped in the apple juice, and then strained out. I didn’t bother chopping it up or anything, just steeped the leaves whole.

  3. I wonder why you say the apple rosemary jelly lasts three weeks after opened..even if kept in the refrigerator? I have always kept jelly for much longer–like store bought and homemade grape jelly or mint jelly. Thanks for your help.

    • Hi Patricia,
      Most likely your jams/jellies that have lasted a long time in the refrigerator once opened were high-sugar jams/jellies. Low-sugar jam may keep for longer than 3 weeks in the refrigerator once it is opened, depending on how you treat it, but we can’t guarantee that. That is one reason we recommend using half-pint jars rather than pints for low-sugar jam, unless you have a large family that will eat it up quickly.

      If you keep it longer in the refrigerator after opening, just check for mold or fermentation before eating. If there is some, best to throw it away, not just scrape it off and eat the rest.

      All of our recipes and the direction sheet that comes with the pectin say the same thing about 3 weeks.

      I hope this helps — thank for using Pomona’s and happy jamming!

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