The BBC Good Food logo
Member recipe
Apple and Rosemary Jelly
Member recipes are not tested in the GoodFood kitchen.

Apple and Rosemary Jelly

By ashleigh_red (GoodFood Community)
A star rating of 5 out of 5.2 ratingsRate
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 20
This delicious recipe is made with South African Granny Smith Apples available in UK supermarkets from May through to October.


  • 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


  • STEP 1
    Combine 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 2
    Transfer 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 3
    Combine 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 4
    Remove 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings

Sponsored content