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Pomegranate-Rosemary Jelly

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  • Prep 25 min
  • Total 35 min
  • Servings 128
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Rosemary provides an aromatic flavor to this homemade jelly made using pomegranate – a perfect spread to use over crackers.
Updated Jan 11, 2012
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Ingredients

  • 4 cups pomegranate juice
  • 4 sprigs fresh rosemary
  • 3 tablespoons fresh lemon juice
  • 1 package (1 3/4 oz) fruit pectin
  • 5 cups sugar

Steps

  • 1
    In 8-quart Dutch oven, mix pomegranate juice, rosemary, lemon juice and pectin. Cook over low heat until pectin is dissolved. Heat to boiling over medium-high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Discard rosemary sprigs.
  • 2
    Immediately pour jelly into 8 sterilized 8-oz jars or freezer containers, leaving 1/2-inch headspace. Wipe jar rims. Seal immediately. Process in boiling water bath 10 minutes. Store in cool, dry place.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spoon this pretty jelly over a block of cream cheese and spread on crackers for an appetizer. Or serve with dinner rolls at a holiday feast.

Nutrition

35 Calories, 0g Total Fat, 0g Protein, 9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
35
Total Fat
0g
0%
Saturated Fat
0g
0%
Sodium
1mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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