Lemon rosemary jelly

 
                           LEMON  ROSEMARY JELLY
 
 Recipe By     : PRESERVING TODAY by Jeanne Lesem
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      4 oz          lemons
    4 1/2  cups          water
      1/4  cup           fresh rosemary
                         sugar
                         rosemary sprigs -- optional
 
 Slice lemons crosswise as thin as possible with a sharp knife or mandoline.
 Discord the ends and seeds. Place lemon slices in the water in a large mixing
 bowl and let stand, uncovered, overnight, or for at least 12 hours.
 
 The next day, transfer mixture to a 3 quart saucepan, and boil radiply for 30
 minutes. Brush the rosemary and add during the last 5 mins. of cooking.
 Remove from heat, cover tightly, and let stand 30 mins.
 
 Drip mixture though a dampened jelly bag or 4 thicknesses of dampened
 cheesecloth until you have about 3 cups of juice. At this stage, you may
 freeze the jelly stock for later use.
 
 To make an 8 oz. jar of jelly, place 1 cup each of jelly stock and sugar in a
 3 quart saucepan, bring to a boil, and boil rapidly for 10 to 15 mins., or
 until gel tests done. Remove from heat, and stir and skim 3 to 5 mins.
 
 If desired, place a fresh rosemary spring in a hot, sterilized jar before
 filling it. Seal, invert for 5 mins., then set upright to cool.
 
 To make a 12 oz. jar of jelly, use 1 1/2 cups each of jelly stock and sugar;
 or for the entire recipe, 3 cups of jelly stock and 3 cups of sugar, and
 proceed as above.
 
 * The author suggests using this as a relish. She suggests is it good  served
 on the side with roast meats or used as a glaze in the last 15 to 20 mins. of
 cooking. She also suggests substituting it for the sugar when making
 applesauce or for sauteing apple slices.  I think it would be good without
 straining out the rinds as a jam on biscuits!
 
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