- 1kg rosehips
- 1kg crab apples (or small dessert apples)
- 1 small lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- about 800g granulated sugar
- 2 tbsp clear honey
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Before you start your jelly, put 2 saucers in the freezer. Thoroughly wash the rosehips and apples. The rosehips will take much longer to cook, so put them in a pan with water to generously cover and bring to the boil. Reduce the heat and simmer for 40 mins, topping up with hot water from the kettle when necessary.
Halve the crab apples (or chop the dessert apples – no need to peel or core) and pare wide strips of peel from the lemon. Add to the pan, with more hot water to cover the fruit. Return to the boil, then simmer for 15 mins until the apples and rosehips are very soft.
Pour the fruit and liquid into a jelly bag and leave overnight to drip through.
In the morning, select a few small jars with lids, wash the jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin. Heat at 180C/160C fan/gas 4 for 10 mins. Measure the juice and pour into a clean pan. For each litre of juice, add 800g sugar (or 80g sugar to each 100g juice). Add the honey and juice from the lemon.
Bring the mixture slowly to the boil, stirring to dissolve the sugar. Boil hard for 5-15 mins until setting point is reached (see below). Don’t overboil as apples are high in pectin and the jelly should set quickly. Remove from the heat and stir in the butter to disperse the foam on top. Pour into the prepared jars, seal, label and store in a cool, dark place for up to 1 year.
Testing for set jellySlide the pan off the heat, spoon a little jelly onto a cold saucer, leave for a minute and push with your finger. If it wrinkles softly, it’s ready. If not, return to the heat, boil for a few more minutes and test again.