This one comes directly, as written from Well Preserved, by Mary Anne Dragan. The color is beautiful. The flavor is amazing. And, the rosemary came from my bush that is on its last legs this year. I am going to have to replace it.
This went about as smoothly as could be expected. Considering everything else has gone crazy, I guess I should be grateful for that. You may have read earlier posts wherein I fainted and broke my jaw. That is getting better but lots of other things seem to be going wrong, but those are my problems, not yours. What follows is the recipe for this absolutely delicious jelly. The flavors are so complex and interesting. I have never had jelly quite like this. It turned out clear and dark, a beautiful jewel tone.
- 3/4 cup fresh rosemary leaves
- the zest of one orange, use a vegetable peeler to get thin slices
- 2 cups red wine
- 1/2 cup red wine vinegar
- 4 cups sugar
- 1 – 3 oz. pouch liquid pectin
Rinse the rosemary under running water, shake well, then pat dry. Strip the leaves from the stems, measure and chop coarsely.
Place the rosemary leaves in your perserving pot. Twist the strips of orange zest into the pot to release the oils. Drop the zest into the pot. Add the wine and vinegar and bring to a boil over high heat. As soon as it begins to boil, remove from heat, cover and let steep for 30 minutes.
Strain the mixture through a sieve lined with a double thickness of cheesecloth, pressing on the herbs to release as much liquid as possible. Discard the herbs and prepare the jars.
Combine the liquid and sugar in the preserving pot. Bring to a boil over high heat, stirring often. When the mixture reaches a full boil, stir in the pectin. Cook and stir until the mixture reaches a full rolling boil that cannot be stirred down. Boil hard for exactly one minute, stirring constantly. Remove from heat, stir and skim off any foam that has formed.
Pour the jelly into the hot, sterilized jars, leaving 1/4 inch head space. Wipe the rims and seal. Process in boiling water bath for 5 minutes.