Rosemary Jelly

For the rosemary jelly, rinse the rosemary stems with cold water and shake dry. Heat white wine, apple juice and 250 ml water with the preserving sugar in a pot. Add the rosemary stems and boil for 5 minutes until bubbling.

Make the jelly test. To do this, drip some of the jelly onto a cold plate. If it becomes firm, the jelly is ready. If not, let the mixture cook a little longer.

Lift out the rosemary stems and needles with a perforated scoop.

Pour the rosemary jelly into prepared twist-off jars. Drizzle a little alcohol over the top, light and seal immediately. Place on a tea towel with the lid down and let cool.

Preparation Tip:

Following the recipe for rosemary jelly, you can also prepare a savory and aromatic basil jelly.

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