Pomegranate-Rosemary Jelly

Rosemary provides an aromatic flavor to this homemade jelly made using pomegranate – a perfect spread to use over crackers.

  • Prep Time 25 min
  • Total Time 35 min
  • Servings 128

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

  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

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