White Balsamic Rosemary Jelly
Wow, this stuff is really good, it surpassed my expectations totally. While this photo made the blog list in 2016 without a recipe, I am committed to getting all the empty recipes filled in. Not only that, but I would like to make this again. I totally lost the recipe for this balsamic jelly, and spent the entire day looking for it, only to find - I had purchased the book on the Kindle format.
Servings: 5 1/2 pint jars
Prep time:
Total Time: About 2 hours
Ingredients:
2-1/2 cups (625 ml) 100% apple juice
3/4 cup (175 ml) white balsamic vinegar
4 Tbsp. (60 mL) Ball@ Classic Pectin
1 (4-inch/l O-cm) fresh rosemary sprig
3% cups (825 mL) sugar
Instructions:
Combine first 4 ingredients in a 4-qt. (4-L) stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Discard rosemary. Skim foam, if necessary.
Ladle hot jelly into a hot jar, leaving 1/4-inch (.5-cm) headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
** 15 minutes is my elevation requirement
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