Rhubarb Rosemary Jelly

Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Rhubarb Rosemary Jelly
45 min.
3
889kcal

Suggestions


Indulge in the delightful flavors of our Rhubarb Rosemary Jelly, a unique condiment that perfectly balances the tartness of rhubarb with the aromatic essence of fresh rosemary. This jelly is not only a feast for the taste buds but also caters to various dietary needs, being gluten-free, dairy-free, and low FODMAP. Whether you're looking to elevate your breakfast toast, add a zing to your cheese platter, or create a delicious dip for your favorite snacks, this jelly is the perfect addition to your culinary repertoire.

In just 45 minutes, you can create a batch that serves three, making it an ideal choice for small gatherings or a personal treat. With a caloric breakdown that highlights its low-fat and high-carb content, this jelly is a guilt-free indulgence that can be enjoyed by everyone. The vibrant color and rich flavor profile will not only impress your guests but also leave them asking for the recipe!

Join us in the kitchen as we transform simple ingredients into a gourmet delight. The combination of sweet sugar, tangy white-wine vinegar, and fragrant rosemary creates a jelly that is both versatile and memorable. Perfect for spreading on scones, pairing with meats, or simply enjoying by the spoonful, our Rhubarb Rosemary Jelly is sure to become a staple in your home. Get ready to savor the taste of summer all year round!

Ingredients

  • tablespoons rosemary leaves fresh chopped
  • 0.5 ounce gelatin powder unflavored
  • pound rhubarb trimmed
  • 3.3 cups sugar 
  • 1.8 cups water 
  • 0.3 cup white-wine vinegar 

Equipment

  • bowl
  • sieve

Directions

  1. 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).
  2. While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute.
  3. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.
  4. 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

Calories889kcal
Protein2.37%
Fat1.09%
Carbs96.54%

Properties

Glycemic Index
27.7
Glycemic Load
151.79
Inflammation Score
-4
Nutrition Score
7.3569564715676%

Flavonoids

Catechin
3.28mg
Epicatechin
0.77mg
Epicatechin 3-gallate
0.91mg
Naringenin
0.5mg
Apigenin
0.01mg
Luteolin
0.04mg

Nutrients percent of daily need

Calories:889.41kcal
44.47%
Fat:1.12g
1.72%
Saturated Fat:0.14g
0.88%
Carbohydrates:223.15g
74.38%
Net Carbohydrates:220.15g
80.05%
Sugar:217.9g
242.11%
Cholesterol:0mg
0%
Sodium:27.02mg
1.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.48g
10.96%
Vitamin K:44.3µg
42.19%
Manganese:0.34mg
17.07%
Vitamin C:12.66mg
15.35%
Calcium:146.87mg
14.69%
Potassium:464.25mg
13.26%
Fiber:3g
12.01%
Copper:0.18mg
8.99%
Selenium:4.83µg
6.9%
Vitamin B2:0.1mg
5.91%
Magnesium:23.45mg
5.86%
Vitamin A:212.7IU
4.25%
Iron:0.75mg
4.14%
Folate:14.18µg
3.55%
Vitamin E:0.41mg
2.72%
Phosphorus:26.45mg
2.65%
Vitamin B3:0.48mg
2.38%
Vitamin B6:0.04mg
2.17%
Vitamin B1:0.03mg
2.14%
Vitamin B5:0.15mg
1.51%
Zinc:0.22mg
1.47%
Source:Epicurious