Pomegranate-Rosemary Jelly

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

Minutes

Total Time

35

Minutes

Makes

128 servings (1 tablespoon)

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.
Makes 128 servings (1 tablespoon)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
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:

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