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Apple-Rosemary Jelly

with Vanilla

Apple-Rosemary Jelly - Apple-Rosemary Jelly - Here herbal and sweet meet - how clever!
22 kcal
Apple-Rosemary Jelly - Here herbal and sweet meet - how clever!

(0)

Difficulty:easy
Preparation:30 min
Ready in:30 min
Low-sugar
Low-fat
lactose-free
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
22
1%
Protein
0 g
0%
Fat
0 g
0%
Added Sugar
5 g
6%
Carbohydrates
5 g
2%
Roughage
0 g
-
Saturates
0 g
-

Recipe Development: EAT SMARTER

Ingredients

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1Lemons
1Vanilla beans
1 ¾ pintsApple juice
1 poundJam sugar (2:1)
3 sprigsRosemary

Kitchen Utensils

2 canning jars, 2 Kitchen towels, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Pot, 1 Plate, 1 Ladle, 1 Silicone spoon

Directions

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1 Rinse the screw-top jars with lids (they should have a total capacity of 800 ml) (approximately 3 1/2 cups total capacity) in a pot of boiling water and then let drain upside down on a kitchen towel.
2 Squeeze out the lemon juice. 
3 Halve the vanilla bean lengthwise and scrape out the seeds.
4 Combine the lemon juice, vanilla seeds and apple juice with the jam sugar in a pot.
5 Rinse the rosemary, shake dry and add to pot along with the vanilla bean. 
6 Bring mixture to a boil and cook while stirring over high heat until bubbling, 5-7 minutes.
7 Test setting point by placing a few drops of the liquid on a small plate. It should begin to set after a few seconds. If so, then it is ready to be placed in jars. If not, cook for another 1-2 minutes and repeat the test.
8 Remove vanilla bean and rosemary from pot. Pour the hot mixture through a funnel into the prepared jars. 
9 Seal jars with lids immediately, then rest upside down on a damp kitchen towel and let stand 5 minutes. before turning right side up to cool completely. Tip: To preserve the jelly for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/. ​
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