Jams, Jellies & Preserves

Orange & Rosemary Jelly

Ingredients

  • 1.8kg oranges, halved & sliced into semi-circles
  • 450g lemons, halved & sliced into semi-circles
  • 2 tbsp chopped fresh rosemary
  • Tate & Lyle® Preserving Sugar

Method

Place the fruit into a Kilner® Jam Pan with half of the rosemary and 2.5 litres of water.

Bring to the boil and simmer gently for 1¼ hours until the fruit is soft.

Pour into a Kilner® Muslin Cloth and strain into a bowl for about 3-4 hours, then discard the pulp.

Measure the liquid and return to the Kilner® Jam Pan, adding 450g Tate & Lyle® Preserving Sugar for every 600ml of liquid.

Heat gently, stirring until the sugar has dissolved then bring to the boil and simmer rapidly for 10-20 minutes until setting point is reached.

Remove from the heat, skim off any surface residue then gently stir in the remaining finely chopped rosemary.

Cool slightly and transfer to warm sterile Kilner® Jars, leaving about 1cm space between the lid and seal.

Finally, process your jars.Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month.

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