Monday, December 16, 2013

Pomegranate Rosemary Jelly



Every December one of our vendors at work makes us a delicious lunch.   She does an amazing job and makes so much food that we eat for days!  In addition to that, she always gives each of us a special homemade gift.  This years gift was, you guessed it, pomegranate rosemary jelly.

So that we could sample it, she made a quick appetizer and poured the jelly over cream cheese.  Oh my goodness.  My tastebuds were not ready for what it was about to experience.  Right now you're thinking one of two things.  Either, hmm... pomegranate and rosemary--interesting.  Or you're thinking gross.  Trust me, this is interesting.  And delicious.  It will blow your socks off.  Believe it.

This jelly is delicious on top of cream cheese with crackers but everyone in the department was conspiring what else they could do with it.  I knew exactly what I was going to do with it!  You'll have to wait until tomorrow for that.

I've never made jelly before and I didn't have the recipe but luckily, Betty Crocker did.  I would have never imagined finding the recipe there.  It's an easy recipe and comes together quite quickly.  It uses pomegranate juice which is a relief considering actual pomegranates and I don't get along very well.  I love them but they're the crab legs of the fruit world.  Delicious but such a hassle!

Don't tell me that you can't make jelly because you can.  You should make this one and give it for gifts during the holidays.  That's what I'll be doing!

Pomegranate Rosemary Jelly                                                 Printer Friendly

Ingredients

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

In a large saucepan or dutch oven, cook pomegranate juice, rosemary, lemon juice and pectin until the pectin has dissolved.  Bring to a boil over medium heat, stirring constantly.  Add sugar and bring to a rolling boil while stirring constantly.  Remove from heat and remove rosemary sprigs.

Pour into 8 ounce jelly jars leaving a 1/2 inch headspace.  This will make 8 jars. Wipe the rims of the jar and seal.  Place into a boiling water bath for 10 minutes.

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