Apple & Rosemary Jelly – a delicious recipe with apples, lemons, water, sugar, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Juice the lemons and keep the pips.
2
Peel and core the apples then slice and mix with the lemon juice and seeds. Add the water and bring to boil over medium heat. Turn down heat and simmer for 1 hour.
3
Pour apples into a muslin bag and drain collecting the liquid.
4
Discard pulp. Don't force the liquid out or the jelly will be cloudy. Measure out 2 cups.
5
Mix the sugar with the strained liquid in a clean pan and stir until sugar is dissolved, then boil for 20 mins and check temperature - 140C for jelly to set.
6
Remove from heat and stand for 10 mins then lift off any scum.
7
Add the rosemary and laddle into sterlised warm jars, seal.
8
Invert for 2 mins and then turn upright and let cool.
9
Once opened refridgerate.
633
kcal
Calories
166
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/3 kg granny smith apples, 2 lemons, 1 liter water, 450 g sugar, and more.
Yes, Apple & Rosemary Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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