Ingredients and Method
- 1 Large Handful of Rosemary Sprigs
- 900g Sour Cooking Apples, roughly chopped
- 900g Granulated Sugar
- Juice of 1 Lemon
- Strip the rosemary leaves from their stalks and scatter onto a baking sheet, place into a pre-heated oven 150°C (300°F/Gas Mark 2) for around 30-40 minutes. Once dried remove from the oven and put to one side.
- Put the chopped apples, together with their cores and pips into a Kilner® Preserving Pan.
- Pour in 1.2 Litre/ 40 fl oz of water adding the left over Rosemary stalks.
- Bring to the boil then simmer gently for 30-40 minutes or until the apples have turned to mush. Then mash them with a potato masher.
- Put the pulp into a jelly bag or a muslin-lined sieve and leave to strain overnight.
- Measure the strained juice and calculate the amount of sugar needed; for every 600ml/ 20 fl oz of juice use 450g/ 1lb of sugar (you should have about 1.2 Litre/ 40 fl oz of juice).
- Put the strained juice, sugar, lemon juice and dried rosemary leaves into a saucepan and heat over a moderate heat, stirring until the sugar has all dissolved.
- Bring to a rolling boil and cook for 20 minutes or until the jelly reaches the setting point.
- Leave to cool for 10 minutes (to ensure the rosemary is distributed evenly).
- Ladle into warm sterilised jars, leaving about 1cm/ 1/2 inch space between the lid and seal.
- Store in a cool dark place, and refrigerate after opening