Rhubarb and Rosemary Jelly

This sweet and tangy jelly combines the flavors of fresh rhubarb and aromatic rosemary.

Ingredients - Serves 6

In a large saucepan, combine the chopped rhubarb, sugar, rosemary sprigs, and lemon juice.
Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes soft, about 15 minutes.
Remove the rosemary sprigs from the mixture and discard.
In a separate bowl, mix the pectin with water until dissolved.
Add the pectin mixture to the rhubarb mixture and bring to a boil.
Boil for 1 minute, stirring constantly.
Remove from heat and let the mixture cool for a few minutes.
Pour the jelly into sterilized jars and seal tightly.
Allow the jelly to cool completely before refrigerating.
The jelly will set within a few hours and can be stored in the refrigerator for up to 2 weeks.