Title: Lemon Rosemary Jelly
Categories: Herb Fruit Preserve Check
Yield: 10 Jars

8	lg	Lemons
12	c	Water
2/3	c	Fresh Rosemary sprigs
		(Coarsesly chopped)
10	c	Sugar (aprox)
11		Fresh Rosemary sprigs
		(about 3 inches long)

This jelly strikes a beautiful balance between tart and sweet. It's highly recommended for lamb, chicken and fish. Melt the jelly and brush over ribs, pork roasts or ham during roasting.

Wash lemons, cut off stem ends and slice thinly as possible. A food processor works well for this.

In large saucepan, combine lemon slices together with any seeds, juice and water. Cover and bring to boil; reduce heat and simmer moderately for about 1 1/2 hours - until lemon slices are softened, translucent and liquid has an intense lemon flavour. Add chopped rosemary and simmer 10 minutes longer.

Transfer mixture to dampened jelly bag or colander lined with dampened cheesecloth and let drip for at least 4 hours or overnight.

Test for Pectin and measure juice. There should be at least 10 cups juice. Divide juice into two batches.

In preserving kettle, combine 1 batch of juice and and equal quantity of sugar (3/4 the amount if juice had to be boiled to reach satisfactory pectin level) Stirring frequently, boil mixture until the jelly sets 103 - 105 c 220F)

Remove jelly from heat and skim off foam. Pour into prepared sterilized 8 oz jars, leaving 1/2 inch headspace. Immediately insert rosemary sprig and let cool for 30 minutes. If sprig floats

to the surface, push back into jelly. Paraffin.

Alternatively, finely finely chop the rosemary leaves and stirr into

jelly after skimming foam. Stir about 5 minutes, until rosemary is evenly suspended throughout the jelly. Pour into prepared jars, seal.

Repeat with second batch of juice.

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