Rhubarb and Rosemary Jelly

I wanted to use ingredients from my own garden as I have lots of herbs growing at the moment and my lovely old rhubarb plant inherited from my grandmother!

Rhubarb and Rosemary Jelly

400g – 600g Rhubarb washed and chopped into small chunks

A good handful of Rosemary, washed

1 large Lemon, washed and roughly chopped

Place the above in a pan and cover completely with water. Bring to the boil then simmer very gently for about an hour to allow the flavours to infuse into the water. Strain the liquid through muslin, squeezing every drop of liquid through and save this. The pulp can be discarded.

You will need to measure the liquid you are left with and for every ml, you will need to add a gram of granulated sugar. Add back to the pan and bring  back to heat, stirring to melt the sugar into the liquid. Then bring to the boil and boil rapidly until setting point is reached. (I test a little on a cold saucer to see if it sets.) Once ready, pour into sterilised jars and seal.

This jelly would be equally delicious served with savoury dishes.




9 thoughts on “Rhubarb and Rosemary Jelly

  1. Pingback: Fresh herbs, rhubarb, and other fun foods | f00dventures

  2. Pingback: Simple and in Season May Round Up | The Botanical Baker

  3. Oh Thank you SO MUCH for your kind and warming words, truly humbled. I totally adore how you have decorated your cupcake, a skill I have yet to master. I also adore your Jelly, one I will be making in the near future. Once again, thank you for your kind words and for inspiring.


    • That’s so kind – thankyou! You’re blog is one of my favourites and I always find it inspiring 🙂


  4. PS Just coming back to tell you that that i have up-dated my original post for Rhubarb and Rosemary Scones and linked back here. Hope that is okay with you. Warm wishes.


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