Rhubarb Rosemary Jelly

• 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

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

rhubarb, water, sugar, whitewine vinegar, rosemary, unflavored gelatin, lids

Taken from www.epicurious.com/recipes/food/views/rhubarb-rosemary-jelly-101505 (may not work)