Apple and rosemary jelly recipe

1. 1

   Combine the apples, lemon juice and zest in a large saucepan.

2. 2

   Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour.

3. 3

   Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp.

4. 4

   This should yield about 2 cups of liquid.

5. 5

   Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes.

6. 6

   Test whether the jelly is set.

7. 7

   If not, return to the heat and test after 5 minutes.

8. 8

   Remove from the heat, stand for 10 minutes, then skim the film from the surface.

9. 9

   Add the rosemary and ladle into clean, dry jars.

10. 10

    Seal the lids, invert jars for 2 minutes, then turn upright and cool completely.

11. 11

    Store in the refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.