Meyer Lemon and Rosemary Pâte (Fruit Jelly)

by zoe on March 25, 2008 · 8 comments  |  Print Email this to a friend

meyer lemon pate

Meyer Lemon and Rosemary is one of the 3 French Fruit Pâtes I made this week:

1 whole Meyer Lemon

1 1/3 Meyer Lemon Juice (You can combine regular lemon juice with it to make a tarter pâte)

1 sprig Rosemary

2 1/2 cups granulated sugar

1 tablespoon butter (I used salted, but unsalted will work as well)

2 pouches liquid Certo pectin (I’ve tried others and Certo is the best!)

Equipment:

parchment lined baking dish 9×9″

food processor

straight edged wooden spatula or tempered rubber spatula

Follow the directions for the Blood Orange Pâte and cook the Rosemary with the juice. Remove the Rosemary right before you add the Certo.

meyer lemon pate

Also try these recipes:

Blood Orange Pâte

Kumquat and Vanilla Bean Pâte

fruit pate

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