Lemon Rosemary Jelly

Products Used
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48
93
Lemon Rosemary Jelly imperial
By Kathy S
Prep Time:
20m
Bake/Cook Time:
1h
Yield:
12 jars (8 ounce each)

This spread combines two wonderful flavors to produce a jelly that is a great balance of sour and sweet. It is great to wake up to when served on a slice of toast or biscuits on a lazy, weekend morning.

Esta tirada se combinan dos sabores maravillosos para producir una jalea que es un gran equilibrio de agrio y dulce. Es genial para despertarte cuando se sirve sobre una rebanada de pan tostado o galletas en una mañana de fin de semana perezoso.

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Ingredients

    Directions

    1. Peel all four lemons using a sharp knife or peeler being careful to remove any white pith from peel. Cut peel into fine strips and set aside. Cut lemons in half and remove seeds.
    2. On low heat steep apple juice and lemons for 15 minutes.
    3. Put 1 stem of rosemary in each jar. Press lemons several times with a large spoon to get juice and full flavor. Remove lemon halves taking care to strain all juice into pot.
    4. Add lemon peel to apple juice and slowly heat to a low boil. When apple juice starts to boil, add sugar and stir until sugar is dissolved.
    5. Slowly bring juice mixture to a rolling boil and watch very closely as it will boil over. Boil 1 minute and reduce heat.
    6. Add 6 ounces of liquid pectin, stir and reheat to a boil. Continue to watch closely and boil 1 minute.
    7. Fill a large covered pot with 1 1/2 inches of water and heat.
    8. Skim any foam off top of jelly. Carefully fill each jar stopping 1/2 inch from top using a small funnel if available. Wipe rim of each jar to remove any dripped jelly.
    9. Place a lid and ring on each jar. Put jars into pot of water (depending on size of the pot) and cover. Bring water to a boil and continue to boil five minutes. Remove jars and process remaining jars in same way.
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    Jalea de Limón y Romero

    Products Used
    0
    48
    93
    Lemon Rosemary Jelly imperial
    Por Kathy S
    Tiempo de preparación:
    20m
    Tiempo de cocción / cocción:
    1h
    Rendimiento:
    12 frascos de 8 onzas para preservas

    Esta tirada se combinan dos sabores maravillosos para producir una jalea que es un gran equilibrio de agrio y dulce. Es genial para despertarte cuando se sirve sobre una rebanada de pan tostado o galletas en una mañana de fin de semana perezoso.

    Clasificación:
    Califíquelo usted mismo
    Member
    Tested by Imperial
    Products Used

    Ingredientes

    Direcciones

     

    1. Pele los cuatro limones usando un cuchillo afilado o un pelador asegurándose de quitarle la corteza blanca.
    2. Corte la cáscara en tiritas finas y póngalas a un lado. Corte los limones por la mitad y quítele las semillas.
    3. A fuego bajo, remoje los limones en el jugo de manzana por 15 minutos.
    4. Ponga una ramita de romero en cada frasco.
    5. Exprima los limones varias veces con una cuchara grande para sacarle el jugo y sabor.  Saque los limones asegurándose de sacarle todo en jugo mientras está en la cacerola.
    6. Añada la cáscara de limón al jugo de manzana y caliéntela lentamente hasta hervir a fuego lento. Cuando el jugo empiece a hervir, añada la azúcar, mezclándolo hasta que la azúcar se disuelva.
    7. Lentamente ponga a hervir el jugo, evitando que se derrame. Hierva por un minuto y reduzca el fuego.
    8. Añada 6 onzas de pectina liquida y revuelva hasta que hierva.  Continúe  hirviendo por un minuto evitando que se derrame.
    9. Llene una olla grande tapada con 1 ½ pulgadas de agua y caliente el agua.
    10. Quítele la espuma que se forma encima de la jalea. Cuidadosamente llene cada frasco hasta que falte ½ pulgada usando un embudo si tiene uno disponible. Limpie la orilla de cada jarra para remover la jalea que se haya derramado.
    11. Coloque la tapa y el anillo sobre cada frasco. Ponga los frascos en la olla de agua (dependiendo del tamaño de la olla) y cúbrala. Ponga el agua a hervir y continúe hirviendo por 5 minutos. Saque los frascos y procese el resto de la misma manera.

     

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