Apple & Rosemary Jelly Recipe
- 3 lbs (1.8 kg) crab or cooking apples
- 1 pint (570 ml) water
- 2 tablespoons rosemary leaves
- 4 tablespoons cider vinegar
- 1 lb (450 g) of sugar per pint of juice obtained.
Method:
- Wash the apples and wipe. Cut into quarters but do not remove the skin or core.
- Put the fruit into a pan with the water, rosemary leaves and cider vinegar.
- Stew until the fruit is pulpy.
- Test for pectin.
- Turn into a jelly bag and leave to strain overnight.
- Measure the juice and heat in a pan.
- Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
Makes about 3 lbs (1.4 kg) of Apple & Rosemary Jelly. A few drops of green food colouring can be added during the cooking process if you want.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
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Filed under All Recipes, Apples, Fruit, Jellies, Recipes using Herbs, Rosemary, Val's Preserves, Vegetarian Recipes by
Comments on Apple & Rosemary Jelly Recipe »
gemma moore @ 8:17 pm
i've made this recipe and it's really lovely – the resulting jelly is gorgeous with lamb, pork, or chicken.
I've also made this recipe using a big bunch of lemon thyme instead of rosemary, the more lemon thyme you put in the more lemony the flavour
Hanneke Wood @ 1:47 pm
I made crabapple and rosehip jelly, and have just made quince jelly -both have a lovely colour and worked well -but I do have a question -how do you test for pectin??
Val @ 2:07 pm
•Test for pectin content before the sugar is added to the cooked fruit by taking 1 teaspoonful of juice from the fruit and putting it into a glass and leaving to cool. Add 3 teaspoons of methylated spirit and stir.
◦If a large clot forms in the juice, adequate pectin has been extracted and the sugar may be added.
◦If there is a medium amount of pectin, several small clots will form.
◦If there is very little pectin content it will break into small pieces and additional pectin will have to be added.