Lemon Rosemary Jelly

* Exported from MasterCook *

LEMON ROSEMARY JELLY

Recipe By : PRESERVING TODAY by Jeanne Lesem
Serving Size : 3 Preparation Time :0:00
Categories : Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 4 oz lemons
4 1/2 cups water
1/4 cup fresh rosemary
sugar
rosemary sprigs -- optional

Slice lemons crosswise as thin as possible with a sharp knife or mandoline.
Discord the ends and seeds. Place lemon slices in the water in a large mixing
bowl and let stand, uncovered, overnight, or for at least 12 hours.

The next day, transfer mixture to a 3 quart saucepan, and boil radiply for 30
minutes. Brush the rosemary and add during the last 5 mins. of cooking.
Remove from heat, cover tightly, and let stand 30 mins.

Drip mixture though a dampened jelly bag or 4 thicknesses of dampened
cheesecloth until you have about 3 cups of juice. At this stage, you may
freeze the jelly stock for later use.

To make an 8 oz. jar of jelly, place 1 cup each of jelly stock and sugar in a
3 quart saucepan, bring to a boil, and boil rapidly for 10 to 15 mins., or
until gel tests done. Remove from heat, and stir and skim 3 to 5 mins.

If desired, place a fresh rosemary spring in a hot, sterilized jar before
filling it. Seal, invert for 5 mins., then set upright to cool.

To make a 12 oz. jar of jelly, use 1 1/2 cups each of jelly stock and sugar;
or for the entire recipe, 3 cups of jelly stock and 3 cups of sugar, and
proceed as above.

* The author suggests using this as a relish. She suggests is it good served
on the side with roast meats or used as a glaze in the last 15 to 20 mins. of
cooking. She also suggests substituting it for the sugar when making
applesauce or for sauteing apple slices. I think it would be good without
straining out the rinds as a jam on biscuits!

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