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Herb Jelly Making Day at Murski Homestead B&B

October 28th, 2009 by Pamela Murski

A few friends gathered with me in the kitchen at the B&B to make Rosemary-Roselle Jelly for the Herb Society of America South Central District Gathering.  It was a delicious (no pun intended!), fun day!  We used rosemary, mint and hibiscus with pineapple juice for the jelly…….wonderful on toast, pancakes, pound cake, fresh fruit, added to whip cream and mousse.

Rosemary-Roselle Jelly

  • 5 Tb. fresh rosemary leaves
  • 5 Tb. fresh mint leaves
  • 1 Tb. dried roselle (aka. red hibiscus and jamaica)
  • 4 C. pineapple juice
  • 5 c. sugar, white granulated
  • 6 Tb. lemon juice
  • 2 pouches liquid pectin

Combine herbs with pineapple  juice in a large non-reactive saucepan.  Bring to a boil.  Remove from heat and let steep 10-15 minutes until very fragrant.  Strain out herbs and add more pineapple juice to equal 4 cups.  Place back in saucepan and add lemon juice and sugar.  Bring to a full rolling boil.   Cook 10 minutes.  Add pectin and bring back to a boil.  Cook 5 minutes.  Remove from heat nad stir gently to remove foam (skim if necessary).  Immediately pour jelly into hot, sterilized  8 oz. jars and seal with hot lids.  Let sit til jelly has set up.  Yield: 6 – (8 oz. jars)

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