Apple and Rosemary Jelly

A good way to use up the plentiful autumn supply of apples or crabapples.  There are usually plenty of wilding apples out there for foraging as well.

About one kilo or 6 large cooking apples such as granny smith or the equivalent in crab apple. (or a mix of both)

2 ¼ cups water

1/3 cup fresh rosemary

2 ¼ cups cider vinegar

2 cups sugar.

  1. Wash and chop your apples – no need to peel or core.
  2. Mix together with the water and half of the rosemary in a preserving pan and gently bring to the boil. Simmer for about 15 minutes or until the fruit has pulped down well.
  3. Add vinegar and then once cool let the mixture strain through a muslin jelly cloth overnight. If this is the first time you have made jelly then make sure you don’t squeeze the bag or force the juice in any way – that will make your jelly cloudy.
  4. Next day put the juice back into the pan and bring it up to heat. Add the sugar and stir until dissolved, then boil rapidly for 30 minutes or so until it has reached setting point.
  5. Pour into hot sterilized jars. Of course your rosemary sprigs are going to want to go to the top of the mixture so wait until the jelly has just started to set and push the remaining rosemary sprigs into the mixture. It’s a bit tricky determining that point but if it doesn’t look as beautiful as you want, don’t worry as it will still taste good. Seal as usual. Delicious with lamb or pork both hot or cold.

 

 

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