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Rosemary strawberry jelly

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Ingredients for 1 servings:

  • 40 g rosemary, fresh
  • 1 liter of water
  • 200 g strawberries, fresh or frozen strawberry puree
  • 1 kg gelling sugar, 1:1
  • 1 tsp citric acid

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the rosemary sprigs and bring to a boil in water, then cover and simmer for about 15 minutes. Then strain the mixture through a sieve and measure out 800 ml. Finely puree the hulled strawberries with a little rosemary stock, then add the remaining rosemary stock. Add the citric acid and boil with the preserving sugar according to the instructions. Skim off the foam and pour it into the jam in screw-top jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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