Comments on: Apple & Rosemary Jelly Recipe

By: Jackie

Jackie — Sat, 29 Oct 2011 10:23:06 +0000

I've just made this jelly and worried that I've done something wrong – I added more rosemary than the recipe said but I still can't taste the rosemary. Has anyone else found this? This is the only recipe from this site that hasn't turned out how it was supposed to!!

By: Ellen

Ellen — Sun, 03 Oct 2010 16:47:32 +0000

Is testing the set the same as when you test for jam? I have never made a jelly before but really want to make this.

By: Torsten

Torsten — Sun, 26 Sep 2010 16:01:53 +0000

I cheat and just use jam sugar (which comes with added pectin). Then you don't have to test and it works perfectly every time.

By: Dirt Diver

Dirt Diver — Tue, 21 Sep 2010 07:12:27 +0000

I have just made this Jelly and it's great, it set really well and we had it last night with Lamb and it was great.

By: Val

Val — Mon, 19 Oct 2009 13:07:28 +0000

•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.

By: Hanneke Wood

Hanneke Wood — Mon, 19 Oct 2009 12:47:28 +0000

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??

By: gemma moore

gemma moore — Wed, 14 Oct 2009 19:17:15 +0000

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