Rosemary Jelly

This rosemary Jelly recipe uses apples and fresh rosemary to create a subtle ad sweet flavour that pairs perfectly with lamb, pork or chicken. 

Makes 2kg - 6 Medium Jars. 

Can be stored for 9 months.

Ingredients and Method


  • 1 Large Handful of Rosemary Sprigs
  • 900g Sour Cooking Apples, roughly chopped
  • 900g Granulated Sugar
  • Juice of 1 Lemon


  1. 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.
  2. Put the chopped apples, together with their cores and pips into a Kilner® Preserving Pan.
  3. Pour in 1.2 Litre/ 40 fl oz of water adding the left over Rosemary stalks.
  4. 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.
  5. Put the pulp into a jelly bag or a muslin-lined sieve and leave to strain overnight.
  6. 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).
  7. 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.
  8. Bring to a rolling boil and cook for 20 minutes or until the jelly reaches the setting point.
  9. Leave to cool for 10 minutes (to ensure the rosemary is distributed evenly).
  10. Ladle into warm sterilised jars, leaving about 1cm/ 1/2 inch space between the lid and seal.
  11. Store in a cool dark place, and refrigerate after opening

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