Preserving – Rhubarb and Rosemary Jelly

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As there aren’t going to be many opportunities to use it this week I decided to use it to make a recipe out of my new Preserving by the Pint (by Marisa McClellan) book.


The rhubarb and rosemary jelly looked yummy so I thought I’d give it a go.


The recipe was really easy. You just had to stew the rhubarb until it was falling apart and then strain off the juice.


Then it was time to boil the rhubarb and rosemary with the sugar until it was syrupy.


And then finally I boiled it in the jars and now I have one and a half jars of yummy jelly. Admittedly the recipe had said it would make 3 of these jars but I’m happy with these as they’re clear and yummy!


The book is definitely worth a look after your after small scale preserving.


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