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This recipe can be prepared in 45 minutes or less.

This jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb or turkey.

1 pound trimmed rhubarb

1 3/4 cups water

3 1/4 cups sugar

1/3 cup white-wine vinegar

3 tablespoons chopped fresh rosemary leaves

two 1/4-ounce envelopes unflavored gelatin

Special equipment: sterilized jars and lids

Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups. In a 4-quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar, and rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).

While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining ¼ cup water and let soften 1 minute. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.

Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months.

Makes about 3 cups.


April 1999