This homemade rosemary grape jelly blends sweet white grape juice, earthy rosemary, and a splash of sherry for a savory-sweet preserve. Perfect on warm bread, spooned over soft cheeses, or given as a thoughtful gift from your kitchen.

I love it when a challenge sparks creativity in the kitchen. Our assignment for the Tigress Can Jam was to can with herbs.

When I heard the challenge, my first thought was, This is perfect! I have more than enough herbs in the garden! But then reality set in: How do you even can herbs?

I wanted to try something different from the usual pestos, vinegars, or infused oils, so I began digging through my stack of canning cookbooks. That’s when I came across a recipe for wine jelly made with sherry, white grape juice, and rosemary. The blend of flavors instantly caught my attention—sweet fruit, earthy herbs, and a touch of wine all in one jar.

Since rosemary happens to be one of the most abundant herbs in my garden, this seemed like the perfect project. Instead of using wine, I adapted the recipe with grape juice to keep it approachable for everyone, while still capturing that sophisticated flavor profile. The result is a jewel-toned jelly that feels both rustic and elegant—just right for pairing with cheese, spreading on fresh bread, or giving as a homemade gift.

Sherried Rosemary Grape Jelly

Makes: 4 1/2 cups

This jelly goes well with poultry.  I thought it tasted good just plain.

The recipe is from The Complete Book of Small-Batch Preserving.  This book has become my reference book for canning in small batches.

Ingredients:

1 cup (250 mL) dry sherry
1 cup (250 mL) white grape juice
1/4 cup (50 mL) strained lemon juice
3 1/2 cups (875 mL) granulated sugar
1 pouch liquid fruit pectin
1 stem fresh rosemary, thyme, or other fresh herbs

Directions:

Place sherry, grape juice, lemon juice, and sugar in a large stainless steel or enamel saucepan. Bring to a boil over high heat and boil hard for 1 minute, stirring constantly.

Remove from heat and stir in pectin.

Add herbs to the hot jars before you ladle in the jelly.  I missed this part, so I added the rosemary on top of the jelly.

Process for 10 minutes.  If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.

Remove the jars from the canner and let them sit overnight on the counter.

I wasn’t sure if the jelly would set, but it did. 

I learned a small lesson while making this batch. Because I slipped the rosemary into the jars after ladling in the jelly, the sprigs floated to the top instead of infusing throughout. You can even spot one dangling from the top jar in the photo. Next time, I’ll place the rosemary into the jar first, then pour the jelly over it.

 

Happy Canning and Baking!
Cathy

 

Here are some of the references I use in my canning adventures. You might enjoy them as well:

• Ball Complete Book of Home Preserving
• The Complete Book of Small-Batch Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables, and Herbs
• National Center for Home Preservation