Grapefruit-Rosemary Jelly

I admit it . The only grounds I made Grapefruit - Rosemary Jelly is because after spend a day chopping and supreming and send away a batch ofOrange - Grapefruit - Ginger Marmalade , I ’d had enough of citrus preserving for a while . I just wanted something elementary and ready to go through my last basket of grapefruits from the garden , and this jelly was it .

In my kitchen , grapefruit and rosemary go helping hand in mitt . ( You might remember this complementary jazz band from myGrapefruit - Rosemary Breadrecipe . ) I find that rosemary subdue the tartness of grapefruit without being too floral . You get all that wonderful Citrus paradisi flavor with none of its bitterness or sour … just yummy good .

If you tend to shy aside from making gelatin because it usually call for an detestable amount of kale , this is your type of jelly . None of this 5 - cups - sugar - to-5 - cups - succus business ( I palpate myself bouncing off the rampart just publish that ! ) . By using low - sugar pectin , you could cut out half the sugar and still have a utterly carry on jiggly jelly .

Extract 4 to 5 cups of fresh grapefruit juice

Grapefruit-Rosemary Jelly

ready 2 pints

ingredient

4 to 5 cups of Citrus paradisi juice2 large branchlet of rosemary2 cups sugar3 tablespoon ( or 1 packet ) low - sugar powdered pectin ( I use Ball RealFruit Low or No - Sugar Needed Pectin )

Bring grapefruit juice, rosemary, and powdered pectin to a boil in a pot

Making Your Grapefruit-Rosemary Jelly

you may betray and use bottled juice , but this is a good way to use up grapefruits that might be a footling past their prime .

Extract 4 to 5 cups of novel juice from your grapefruits . I be intimate love LOVE my toper for this !

In a medium saucepan , conjure up together the grapefruit succus , rosemary sprigs , and powdered pectin , and bring the ingredients to a furuncle . Keep the mixture at a full rolling boil until the rosemary is well infuse and the sirup is slightly reduced and thickened , about 20 minutes .

Strain grapefruit juice through a fine mesh sieve

conjure in the lettuce and churn intemperately for a pair more minutes . withdraw from oestrus .

reach the miscellanea through a all right mesh screen or a jelly bag . ( In a pinch , a couple layers of cheesecloth also works well . )

laden the jelly into hot , clean jars and process in a simmering water bath for 10 minutes ( aline the time as needed for your altitude ) .

Ladle jelly into hot, clean jars and process in a boiling water bath

Spoon the gelatin over porc chops as a tasty tart glaze , or spread it over some good older - fashioned peanut butter , my favourite ! It ’s like having a grown - up PB&J sandwich .

A yummy gelatin with the flavor of rosemary that tames the tartness of grapefruit without being too floral .