White Balsamic Rosemary Jelly

Monday, July 25, 2016

White Balsamic Rosemary Jelly

Wow, this stuff is really good, it surpassed my expectations totally.  While this photo made the blog list in 2016 without a recipe, I am committed to getting all the empty recipes filled in.  Not only that, but I would like to make this again.  I totally lost the recipe for this balsamic jelly, and spent the entire day looking for it, only to find - I had purchased the book on the Kindle format.

Servings: 5 1/2 pint jars

Prep time:

Total Time: About 2 hours


2-1/2 cups (625 ml) 100% apple juice

3/4 cup (175 ml) white balsamic vinegar

4 Tbsp. (60 mL) Ball@ Classic Pectin

1 (4-inch/l O-cm) fresh rosemary sprig

3% cups (825 mL) sugar



Combine first 4 ingredients in a 4-qt. (4-L) stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.


Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Discard rosemary.  Skim foam, if necessary.


Ladle hot jelly into a hot jar, leaving 1/4-inch (.5-cm) headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.


Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.


** 15 minutes is my elevation requirement


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