a woman's arm, wearing a watch, reaching into a bunch of greenery and apples

Apple-Rosemary Jelly


Apple-Rosemary Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups


  • Apple-Rosemary Cider/Juice:
  • 4 cups apple cider or apple juice
  • 4 teaspoons dried rosemary
  • Make Apple-Rosemary Jelly with:
  • 4 cups strained rosemary cider/juice
  • 2 teaspoons calcium water see step #1
  • 4 Tablespoons apple cider vinegar
  • ½ cup honey or 1 cup sugar
  • 4 teaspoons Pomona’s Pectin powder mix with sweetener


  • Before You Begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Make strained cider: Bring apple cider/juice and rosemary to a boil then turn off heat and steep for 30 minutes. Strain out the rosemary.
  • Measure strained rosemary cider/juice into sauce pan.
  • Add calcium water and apple cider vinegar and stir well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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14 Responses

  1. Michelle duQue
    | Reply

    Can I replace the rosemary with lavender (leaves)? Thanks!

    • Shelby Collings
      | Reply

      Hello Michelle,

      We have never done so, but we cannot think of a reason why you wouldn’t be able to make that replacement. Be sure to use culinary lavender should you decide to give it a try.

  2. Sarah Heye
    | Reply

    In making plain apple jelly, do I need to add the apple cider vinegar?

    • Shelby Collings
      | Reply

      If your apples are sweet, they will need 1/4 lemon/lime/5% acidity vinegar. If they are tart, no additional acid is required.

  3. Kate Wilson
    | Reply

    Be warned that if you use the provided button to scale up the recipe when you print – only the honey gets changed but NOT the sugar. So it will still say “or 1 cup sugar” no matter the size of the recipe you’re making.

    Question: if my jelly did not set because I used 1/4 of the needed sugar, do I need to add new pectin when I reprocess as well? Thank you!

    • Shelby Collings
      | Reply

      Great tip! So sorry for that glitch in the printer/conversion feature.

      The low amount of sugar did not have an effect on the set of your jelly. You can certainly add more if you’d like to. If you would like to troubleshoot a fix to your unjelled jelly, check out our page, HERE.

  4. Caitlin Bruneski
    | Reply

    Can I omit the rosemary and just make plain apple jelly? I can’t think of a reason why not but I’m not the expert. Ha!

    • Shelby Collings
      | Reply

      You sure can!

  5. Antoinette dem von dem Hagen
    | Reply

    Can I use fresh rosemary?

    • Shelby Collings
      | Reply

      You sure can, though we aren’t certain how much fresh rosemary would give off the same potency. We would guess that you would want to use around 2-4 tablespoons.

  6. Heather Morgan
    | Reply

    I am wondering if I could safely add garlic to the strained cider-rosemary infusion?

    • Shelby Collings
      | Reply

      We have never tried it, but cannot see why you couldn’t. We would love to hear how it goes if you decide to give it a try!

  7. Dana Carm
    | Reply

    Can I use my peels and cores with water boiled for several hours and strained as my apple juice/ cider?

    • Shelby Collings
      | Reply

      I cannot see why not! Happy jamming 😊

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