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.

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

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

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

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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!

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

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