Apple-Rosemary Jelly

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

4 from 1 vote

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 cups

Ingredients

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

Instructions

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.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
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.
Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.