Rosemary jelly
A jelly completely natural, without too much sugar and without pectin and gelatin.
What you need :
- A good batch of rosemary (in bloom or not).
- Agar agar – Agar agar, a powerful, totally natural gelling agent, replaces the gelatin (animal origin) and pectin (very often chimic) and is very easy to use.
- Powdered cane sugar, 500 gr per litre.
- Water
Recipe for 4 jars
In a large saucepan put 1 and 1/2 litre of water. Then, add a big stir of rosemary branches, keep only the tops, the wood can be discarded. Boil. Do not hesitate to make a well concentrated herbal tea. Make a decoction by boiling for 10 minutes, the water will turn dark green. Boil with a lid, the aromas being very volatile. When the rosemary decoction is ready, measure the amount of liquid, there must be less than a litre, in my case about 900ml. I don t like jellies too sweet, I added only 500gr of sugar. Bring to a boil again. Meanwhile, dilute the sachet ( 4 gr for 1 litre ) of agar agar in half a glass of cold water and pour into the pan without stopping stirring. Let boil for a minimum of time, just 2 minutes, cut the fire and fill your jam jars and don’ t forget to sterilise them and flip them immediately once closed for better storage. The action of agar agar will be done at cooling. Since it is not the quantity of sugar that will ensure the gelling of the product it is possible to measure the quantity of sugar totally to its taste! Or without any added sugar for an aromatic jelly that will be used in the kitchen. Having never had the opportunity, nor the time, to see my pots age, I suppose the less sugar there is, and the more the preservation must be done in the cold.
For breakfast, a slice of rosemary jelly on freshly toasted bread or a homemade nutty bread… Mmmmmm. Rosemary jelly is fresh, light in sugar, pure aroma and totally natural.
