Orange Rosemary Jelly Recipes

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ORANGE ROSEMARY JELLY



Orange Rosemary Jelly image

Make and share this Orange Rosemary Jelly recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 30m

Yield 2 pints

Number Of Ingredients 9

1 cup boiling water
2 tablespoons rosemary, crushed
1 (6 ounce) can frozen orange juice concentrate
1 (1 3/4 ounce) package powdered fruit pectin
1/4 cup lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
1 drop red food coloring (optional)
3 1/3 cups sugar

Steps:

  • Pour boiling water over rosemary in small bowl; let stand until cool.
  • Strain; discard rosemary. Combine rosemary water and orange juice concentrate in 2 cup measure. Add water to measure 2 cups.
  • Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling, stirring constantly.
  • Stir in sugar and return to boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
  • Pour jelly into sterilized jars and seal; cool. Store in refrigerator.

Nutrition Facts : Calories 1550.7, Fat 0.5, SaturatedFat 0.1, Sodium 138.5, Carbohydrate 398.9, Fiber 3.3, Sugar 373.2, Protein 2.8

CRANBERRY-ORANGE JELLY



Cranberry-Orange Jelly image

This is the cranberry sauce for cooks who secretly (or not so secretly) like the kind that comes in a can, a quivering ruby mass with an unexpected dash of orange and spice. Guests can scoop it out of a pretty glass bowl, but it's more fun to unmold it onto a cake plate and serve it in slices. Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer just enough so that the whole mold can slip right out.

Provided by Julia Moskin

Categories     jams, jellies and preserves, side dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 6

1 1/2 cups Lillet (see note)
1/2 cup orange liqueur, like Grand Marnier
2 cups sugar
2 tablespoons juniper berries (optional)
2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)
Nonstick cooking spray (if chilling in a mold)

Steps:

  • In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
  • Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
  • If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 31 grams

ORANGE JELLY



Orange Jelly image

For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family-and many times the jars have been returned for refills. -Mary Rice, Maysville, Oklahoma

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 4

2-1/3 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Steps:

  • Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly., Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY JELLY



Rosemary Jelly image

This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. -Margaret Dumire, Carroll, Ohio

Provided by Taste of Home

Time 45m

Yield 3-1/2 pints.

Number Of Ingredients 6

1-1/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups sugar
1/4 cup cider vinegar
1 pouch (3 ounces) liquid fruit pectin
2 to 3 drops green food coloring

Steps:

  • In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE ROSEMARY FIG JAM



Orange Rosemary Fig Jam image

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment.

Provided by Rita1652

Categories     Sauces

Time 1h

Yield 6-7 1/2 pints, 60-70 serving(s)

Number Of Ingredients 9

1/4 cup sugar, turbinado is lovely but white will do
1 3/4 ounces no-sugar-needed pectin
3 lbs figs, stemmed and cut into 1/2-inch pieces
2 cups brown sugar
1/3 cup lemon juice, bottled
1 orange, zest and fruit chopped (skin and pith removed and discarded)
1/2 cup Grand Marnier
1 fresh rosemary sprig, about four inches
1 -2 fresh cayenne pepper, your favorite chili minced

Steps:

  • Mix the 1/4 cup sugar and pectin together.
  • In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
  • Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
  • Or.
  • Place in sterilized Ball jars, leaving 1/4-inch head space.
  • Wipe rims and adjust caps.
  • Process half-pints and pints 10 minutes.
  • in hot-water bath covering with 2 inches of water.
  • Turn flame off and remove lid let sit 5 minutes.
  • Remove jars and cool for 12-24 hours.
  • You can remove rings and wipe jars.
  • Store in a cool dark place.
  • Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
  • Altitude times.
  • 1,000-3000 for 5 minutes.
  • 3000-6000 for 10 minutes.
  • 6000-8000 for 15 minutes.
  • 8000-10,000 for 20 minutes.

Nutrition Facts : Calories 49.5, Fat 0.1, Sodium 2.4, Carbohydrate 12.8, Fiber 0.7, Sugar 11.9, Protein 0.2

ORANGE JELLY



Orange Jelly image

Sam Bompas and Harry Parr call what they do "contemporary food design," among other things. Their projects include building painstakingly correct models of St. Paul's Cathedral in London and a Madrid airport terminal out of jelly. This recipe was used as part of the pair's first job in the United States. It was paired with Campari jelly, and the dessert they made for a 2009 dinner in New York tasted something like a Campari and soda in jelly form.

Provided by Florence Fabricant

Categories     quick, dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

1/4 cup sugar
3/4 cup orange juice, at room temperature
1 packet unflavored gelatin
1 orange, skin and membrane removed, flesh diced
Campari jellies ( see recipe)

Steps:

  • Make simple syrup: Place sugar in a saucepan, add 1/2 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
  • In a bowl, mix orange juice and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4-cup orange juice mixture over it to soften. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Let water simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of orange juice mixture. Stir in 1/2 cup water.
  • Divide orange pieces among 4 4-ounce or 6 3-ounce metal or silicone molds. Pour orange juice mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto a flat surface, like a baking sheet, by first dipping molds in hot water for count of 20. Return to refrigerator for at least 1 hour before serving. Serve with Campari jellies.

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