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Rosemary-Lime Jelly

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Ingredients for 1 servings:

  • 500 g rosemary, fresh
  • Water
  • 8 limes
  • 500 g gelling sugar 2:1
  • 1 pack of gelling agent

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

spicy-delicious

Pick rosemary from the branches and just cover with water (since the individual needles pack more compactly, it’s worth the effort to preserve the intense flavor). Let it rest for 24 hours. Remove the rosemary from the water. Squeeze the limes. Mix the lime juice and rosemary water with the preserving sugar according to the package instructions, and the gelling agent according to the package instructions, until jelly is obtained. Pour into prepared jars. The idea was born out of a gigantic surplus of rosemary and a memory of fir tip jelly. After the first attempt, the lime was added.

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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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