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.
Ingredients
Apple-Rosemary Cider/Juice:
- 4 cups apple cider or apple juice
- 4 teaspoons dried rosemary
Apple-Rosemary Jelly:
- 4 cups strained rosemary cider/juice
- 2 teaspoons calcium water (see details above)
- 4 Tablespoons apple cider vinegar
- ½ cup honey or 1 cup sugar
- 4 teaspoons Pomona’s Pectin powder mix with sweetener
Instructions
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Wash 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.
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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.
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Measure strained rosemary cider/juice into sauce pan. Add calcium water and apple cider vinegar and stir well.
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Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
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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.
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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.