Rosemary jelly is the little jar that makes all the difference on a cheese board or alongside a cold roast. I adopted it after tasting a spoonful with fresh goat cheese: its garrigue aroma, both woody and lemony, immediately adds depth without overpowering the other flavors.
My version stays true to the classics: a rosemary infusion, sugar, lemon for balance… and a very traditional boost to help it set, with apple. The apple provides natural pectin, which allows for a firm jelly without any complicated equipment. Plus, it slightly rounds out the rosemary flavor.
As for the texture, I want it to be spreadable: it should coat a spoon, not bounce like candy. The secret is to cook it just the right amount and test the setting on a cold plate. And if you like things neat and tidy, straining it through a cloth will give you a very clear jelly.
You can easily make it your own: more or less lemony, more or less rosemary (but don't overdo it, or it will become camphoraceous). Serve it alongside sheep's cheese, goat's cheese, country pâté, or even roasted vegetables. A small jar, and you have a simple French twist to pull out whenever you like.
Rosemary jelly
1
pots10
minutes40
minutes174
kcal50
minutesA clear, sweet, and resinous rosemary jelly, perfect with goat cheese, leg of lamb, or cold poultry. Lemon adds a touch of zest, while apple provides natural pectin for easy setting.
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Ingredients
20g of fresh rosemary (about 6-8 sprigs)
500 ml of water
1 apple (approx. 180g) with peel, cored and diced
1 lemon (finely grated zest + 60ml of juice)
400g granulated sugar
1 a small pinch of salt
Instructions
- Put a small plate in the freezer (it will be used to test the setting).
- Quickly rinse the rosemary. In a saucepan, pour the water, add the rosemary, the diced apple and the lemon zest.
- Bring to a simmer, then simmer for 15 minutes over low heat, without boiling vigorously (we want to infuse, not overpower the aromas).
- Turn off the heat, cover, and let it steep for 5 minutes. Then strain: pour through a fine-mesh sieve lined with a clean cheesecloth or tea towel, without pressing (otherwise the jelly will be cloudy). Let it drain for 5 minutes.
- Return the strained liquid to the saucepan. Add the lemon juice, sugar, and a pinch of salt. Stir to dissolve.
- Bring to a rolling boil, then cook for 10 to 15 minutes, stirring occasionally. Skim off any foam if necessary.
- Setting test: Place half a spoonful of jelly on the chilled plate, wait 30 seconds, then run your finger across it. If the surface wrinkles and the line remains clear, it's ready. Otherwise, continue cooking for 2 minutes and test again.
- Pour immediately into clean jars (ideally sterilized and thoroughly dried), seal, then turn upside down for 1 minute. Turn right side up and let cool completely before storing.
📊 Nutritional Information
1 serving (approx. 45g)
| Nutrient | Value |
|---|---|
| Calories | 174 kcal |
| Proteins | 0.1g |
| Carbohydrates | 44.5g |
| including sugars | 44.0g |
| Lipids | 0.1g |
| including saturated fatty acids | 0.0g |
| Fibers | 0.2g |
| Sodium | 55mg |
| Vitamins | |
| Vitamin C | 7% AJR |
| Vitamin B6 | 2% AJR |
| Vitamin A | 1% AJR |
| Minerals | |
| Potassium | 2% AJR |
| Calcium | 1% AJR |
| Magnesium | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: In a sealed jar, store in a cupboard (away from heat) for approximately 6 months; once opened, refrigerate and consume within 3-4 weeks. The jelly pairs very well with fresh goat cheese, sheep's milk cheese, cold roast ham, or country pâté.
💡 Chef's Tips
For a clearer jelly: do not press the filter and avoid stirring too vigorously during cooking. For a milder flavor: remove the rosemary after 15 minutes of simmering (shorter infusion).
🔄 Variations
- For a more lemony flavor: add 10ml of lemon juice at the end of cooking (off the heat) for a brighter kick.
- For a more "garrigue" look: add 2 sprigs of thyme while simmering, then filter as indicated.
