Recipe Information
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Yield: About 3 small jars
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Prep Time: 15 minutes plus infusion
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Cooking Time: About 10 minutes
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Difficulty: Beginner friendly
Ingredients
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1.2 litres cold water
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3 large fresh rosemary sprigs
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Zest and juice of 2 lemons
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900 g granulated sugar
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1 sachet powdered pectin suitable for jelly
Step-by-Step Method
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Infuse the rosemary
Place the rosemary sprigs and lemon zest into a saucepan with the water. Bring just to the boil, then remove from the heat. Cover and leave to infuse for 30 minutes. -
Strain the liquid
Strain the infused liquid through muslin into a clean saucepan, discarding the rosemary and zest. Measure the liquid and ensure you have 1 litre. Top up with water if needed. -
Add sugar and pectin
Stir the sugar and powdered pectin into the infused liquid. Heat gently, stirring continuously, until the sugar has fully dissolved. -
Boil briefly
Bring to a rolling boil and boil for 1 to 2 minutes only. Stir in the lemon juice, then remove from the heat. -
Jar the jelly
Skim off any surface foam. Pour immediately into warm sterilised jars and seal at once.
Practical Tips
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Do not over-infuse the rosemary, as it can become bitter.
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The flavour will mellow slightly as the jelly cools and sets.
Serving Suggestions
Serve with roast chicken or lamb, spoon alongside cheese boards, or spread thinly on warm toast.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
