Rosemary Grape Jelly makes a wonderful glaze for ham or pork, pairs nicely with Manchego cheese, and it’s great in a PB & J sandwich.

Back in 2019, I planted a grape vine next to one leg of my pergola. I planted passionfruit vines on the other side hoping to get some shade from the hot Texas sun.

The passion fruit vine quickly covered my pergola but died back when we had severe freezes. Last year the grape vine finally caught up with the passion fruit but it was so hot and dry that the squirrels ate all the grapes before they ripened.

This year we finally had a wet spring again and my grapevine took off.  It not only covered the pergola but grew along the string lights I have in my back yard.

It also produced a bumper crop of grapes. I learned my lesson from last year and picked individual grapes as they ripened rather than waiting for the whole bunch to ripen.

My grapes are small, seeded and on the sour side so I decided to make jelly.  I made habanero grape jelly, spiced grape jelly, grape orange jelly and rosemary grape jelly.

I modified a rosemary grape jelly recipe from BBC Good Food. The comments on their recipe stated that the rosemary did not come through. This was not surprising because the amount of rosemary was a bit vague (a few sprigs).

I removed the leaves from freshly cut rosemary branches and weighed them so I could share exactly how much to add to get the flavor to come through.

The great thing about using seeded grapes to make jelly is that you don’t need to add pectin. If you buy seedless grapes for this recipe, you may need to add pectin to get the jelly to solidify.

Rosemary grape jelly was the prettiest jelly I made. Using red wine gives this jelly a lovely deep red color.

Yield: 8 ounces

Rosemary Grape Jelly

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Ingredients

• 1.5 pounds seeded grapes
• 1 ⅓ cups red wine (300 ml)
• 1 ounce rosemary leaves (28.3 g)
• 1 ½ cups sugar

Instructions

1. Boil grapes, wine and rosemary for 5 minutes.
2. Smash the grapes and boil 10 minutes more, stirring occasionally.
3. Strain to get about 2 cups juice. Add ¾ cup sugar for each cup juice.
4. Boil until the temperature reaches 220°F.
5. Put in sterile jars and process if you want to keep outside the refrigerator.

Nutrition Information:

Serving Size:

1 tablespoon
Amount Per Serving: Calories: 19Total Fat: 0.06gSaturated Fat: 0.02gSodium: .43mgCarbohydrates: 4gSugar: 4gProtein: 0.06g