Mother Earth Living

Herbal Harvest: Rosemary Garlic Jelly Recipe

You can check out the Lemon Verbena Lady at her blog

We love to grow our own garlic. The taste is so much better than from the grocery store. 

Here is a variety called ‘Romanian Red’. 

It is a long storing porcelain hardneck garlic. It has a hot and pungent flavor with a considerable bite. I never knew there were so many different types of garlic until I attended  the Hudson Valley Garlic Festival in Saugerties, New York several years ago. It was just this past weekend, but plan on going next year if you are in the area. It is the last full weekend of September.

I am always looking for ways to use my rosemary plants before the cold weather comes since rosemary is not hardy for us. The comments from my last posting encouraged me to give you other herbal jelly recipes especially ones with rosemary. Since I do not drink alcohol, I like to make jelly with it. I have a pet peeve though when I am making jelly. If the proportions are not exact, you get an extra 4 oz. jar when you are not expecting it!  I have found that 1 1/2 cups of liquid and 3 1/2 cups of sugar makes four 8-ounce jars of jelly. If you have more of either liquid or sugar, you get that extra jar. So I have changed CERTO’s recipe for Herbed Garlic Jelly and made it my own by combining a couple of different recipes. My notes are contained in the recipe.

Rosemary Garlic Jelly
Makes 4 to 8 ounce jars

• Water
• 1 1/4 cups dry white wine (I use Pinot Grigio)
• 1/4 cup minced garlic (I use a whole head, maybe more)
• 1/4 cup white wine vinegar
• 2 tablespoons finely chopped fresh rosemary
• 3 1/2 cups sugar
• 1/2 teaspoon butter or margarine
• 1 pouch CERTO Fruit Pectin

1. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Boil jars in water for 10 minutes. Let stand in hot water until ready to use.

2. Mix wine, garlic, vinegar and rosemary in 3 or 4 quart saucepot. Stir in sugar. Add butter or margarine to reduce foaming. Bring mixture to full rolling boil, reduce heat to a simmer and simmer for 5 to 7 minutes. (This helps suspend the rosemary and garlic in the mixture.) Bring mixture to full rolling boil that can’t be stirred down. Take saucepot off the burner and add package of Certo quickly. Return to boil and boil exactly 1 minute, stirring constantly. Remove from heat. If there is foam and there should not be much, it should disappear when stirred before placing in jars. If there is a lot of foam, skim it with a spoon.

3. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars in pot or canner and make sure that water covers jars by 1 to 2 inches. Cover; bring water to gentle boil. Process the jars for 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

4. Use it over a block of cream cheese with crackers or put a teaspoon or two on a piece of boneless, skinless chicken or pork in the last 15 minutes of baking.

This is a great addition to your upcoming Halloween party. I have one more jelly recipe with rosemary in it, but I am tinkering with it. The cold weather is coming so I will be out harvesting the pineapple sage and rose geranium leaves next week for the additional jelly recipes I am making this year. More jelly recipes to share! Please stay tuned!

  • Published on Oct 1, 2009
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