Apple Rosemary Jelly Recipe is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
This Apple Rosemary Jelly recipe is so versatile. Spread it over a warm muffin or croissant. Add it to a cheese board or topped on baked brie. Use it when cooking pork, or add a dollop of the jelly on turkey, pork, or grilled sandwiches. We suggest using the Ball 4oz. Quilted Jars as these make a great gifting size.
If you love to jam but are trying to reduce the amount of sugar in your diet, Pomona’s is the way to go. To learn more about making low-sugar or sugar-free jam with Pomona’s, read this, or consider getting the book Preserving with Pomona’s Pectin.
Fall Preserving Giveaway
We partnered with the folks at Pomona’s Pectin to offer a Preserver’s Giveaway to help you with your Fall Preserving. Enter a chance to win a case of – these 4oz. Quilted Ball Jars with Lids and Rings, (the perfect size for holiday giving) a box of Pomona’s Pectin, and the book Preserving with Pomona’s Pectin. The Pomona’s Universal Pectin cookbook shows readers how to use Pomona’s Pectin to create and can marmalades, preserves, conserves, jams, and jellies with less sugar. The book is jammed with recipes for sweet offerings and savory favorites.
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Apple Rosemary Jelly Recipe
Yields: 10 – 4oz. Jars 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. Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.
Servings 5 Cups
IngredientsApple-Rosemary Cider/Juice:4 cups apple cider or apple juice4 teaspoons dried rosemaryApple-Rosemary Jelly:4 cups strained rosemary cider/juice2 teaspoons calcium water (see details above)4 Tablespoons apple cider vinegar½ cup honey or 1 cup sugar4 teaspoons Pomona’s Pectin powder mix with sweetener
InstructionsWash 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.Make strained cider: Bring apple cider/juice and rosemary to a boil then turn off heat and steep for 30 minutes. Strain out the rosemary.Measure strained rosemary cider/juice into sauce pan. Add calcium water and apple cider vinegar and stir well.Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.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.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.
NotesEat within 1 year. Lasts 3 weeks once opened.
Get more Pomona’s Pectin recipes here.
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