Herbal Harvest: Rosemary Garlic Jelly Recipe

| 10/1/2009 1:32:53 PM


You can check out the Lemon Verbena Lady at her blog  http://lemonverbenalady.blogspot.com.

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.

Nancy Heraud
12/19/2013 4:27:20 PM

I just made three batches of this recipe today. Do not simmer it an extra 5 to 7 minutes. So the directions above should read as follows: Once you have mixed in all of the ingredients, bring the mixture up to a boil that can't be stirred down. Take the pot off the heat briefly and add the package of Certo. Boil for a minute exactly. Take off the heat and start to stir again for an additional five minutes. This will take away any foam that might have formed and will suspend the bits of rosemary and garlic. Pour and jar as indicated above and boil in a water bath for 5 minutes. This will seal your jars. If by chance, they don't seal, place in the refrigerator and use promptly.