Pomegranate-Rosemary Jelly

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

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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

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Directions

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.