Apple and Rosemary Jelly
- Preparation and cooking time
- Total time
- More effort
- Serves 20
Ingredients
- 7 (approx. 1.3 kg) South African Granny Smith Apples peeled, cored and quartered
- 2 Lemons, juice and zest
- 450g Caster Sugar
- 2 tbsp Rosemary Leaves
Method
- STEP 1Combine the apples, lemon juice and zest in a large saucepan. Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour.
- STEP 2Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp. This should yield about 2 cups of liquid.
- STEP 3Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes. Test whether the jelly is set. If not, return to the heat and test after 5 minutes.
- STEP 4Remove from the heat, stand for 10 minutes, then skim the film from the surface. Add the rosemary and ladle into clean, dry jars. Seal the lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.