Jams, Jellies & Preserves

Rosemary Jelly

Cooking Time: 1 ½ hours plus straining time

Makes: 2kg (4½lbs) – 6 Medium jars

Storage: 9 months


  • 1 Large handful of Rosemary sprigs
  • 900g (2lb) Sour Cooking Apples, roughly chopped
  • Approx. 900g (2lb) 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.

Process your Kilner® jars.

Store in a cool dark place, and refrigerate after opening.

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