Rhubarb Rosemary Jelly Recipe

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Rhubarb Rosemary Jelly
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Ingredients:

  • 1 3/4 cups water
  • 3 1/4 cups sugar
  • two 1/4-oz envelopes unflavored gelatin

Directions:

  1. Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups. In a 4-quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar, and rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).
  2. While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.
  3. Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 544.67 Kcal (2280 kJ)
Calories from fat 0.92 Kcal
% Daily Value*
Total Fat 0.1g 0%
Sodium 13.96mg 1%
Potassium 459.57mg 10%
Total Carbs 137.92g 46%
Sugars 128.91g 516%
Dietary Fiber 3.26g 13%
Protein 1.56g 3%
Vitamin C 12.7mg 21%
Iron 0.1mg 1%
Calcium 152.1mg 15%
Amount Per 100 g
Calories 121.74 Kcal (510 kJ)
Calories from fat 0.21 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 3.12mg 1%
Potassium 102.72mg 10%
Total Carbs 30.83g 46%
Sugars 28.81g 516%
Dietary Fiber 0.73g 13%
Protein 0.35g 3%
Vitamin C 2.8mg 21%
Calcium 34mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 15
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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