Rhubarb Rosemary Jelly

This recipe can be prepared in 45 minutes or less. This jelly is a
delicious alternative to the traditional mint jelly served as an
accompaniment to roasted meats such as lamb or turkey.

1 pound trimmed rhubarb
1 3/4 cups water
3 1/4 cups sugar
1/3 cup white-wine vinegar
3 tablespoons chopped fresh rosemary leaves
two 1/4-ounce envelopes unflavored gelatin
Special equipment: sterilized jars and lids

Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups.
In a 4-quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar, and
rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).
While rhubarb is simmering, in a small bowl sprinkle gelatin over
remaining 1/4 cup water and let soften 1 minute. Remove kettle from
heat and stir gelatin mixture into rhubarb mixture until gelatin is just
dissolved. Pour mixture through a fine sieve into a large bowl, gently
pressing on solids, and discard solids. Skim off any foam and
immediately pour jelly into sterilized jars, filling to within 1/8 inch of
tops. Wipe rims of jars with a dampened cloth and seal jars with lids.
Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months.

Makes about 3 cups.

Gourmet, April 1999