Directions:
- 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 1/4 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.67 Kcal (2280 kJ) | ||
| Calories from fat | 0.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 13.96mg | 1% | |
| Potassium | 459.57mg | 10% | |
| Total Carbs | 137.92g | 46% | |
| Sugars | 128.91g | 516% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 152.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 121.74 Kcal (510 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 3.12mg | 1% | |
| Potassium | 102.72mg | 10% | |
| Total Carbs | 30.83g | 46% | |
| Sugars | 28.81g | 516% | |
| Dietary Fiber | 0.73g | 13% | |
| Protein | 0.35g | 3% | |
| Vitamin C | 2.8mg | 21% | |
| Calcium | 34mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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