Apple And Rosemary Jelly Recipes
APPLE & ROSEMARY JELLY
This jelly goes well with roast pork or with toasted cheese sandwiches. Iusually pour into various size jars so the number of jars depends on the sizes used. The quantities can be easily increased but you would need to increase 2nd cooking time. Good Christmas present, or for school fete.
Provided by Coasty
Categories Jellies
Time 1h40m
Yield 4 jars
Number Of Ingredients 5
Steps:
- Juice the lemons and keep the pips.
- Peel and core the apples then slice and mix with the lemon juice and seeds. Add the water and bring to boil over medium heat. Turn down heat and simmer for 1 hour.
- Pour apples into a muslin bag and drain collecting the liquid.
- Discard pulp. Don't force the liquid out or the jelly will be cloudy. Measure out 2 cups.
- Mix the sugar with the strained liquid in a clean pan and stir until sugar is dissolved, then boil for 20 mins and check temperature - 140C for jelly to set.
- Remove from heat and stand for 10 mins then lift off any scum.
- Add the rosemary and laddle into sterlised warm jars, seal.
- Invert for 2 mins and then turn upright and let cool.
- Once opened refridgerate.
Nutrition Facts : Calories 616.3, Fat 0.8, SaturatedFat 0.1, Sodium 10, Carbohydrate 163.3, Fiber 10.5, Sugar 146.2, Protein 1.5
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- Roughly chop all the apples (including the cores as they’re high in pectin, which helps the jelly set). Put in a large deep pan or preserving pan and add enough water to come halfway up the fruit. Boil until the apples are soft and pulpy – about 1 hour. Stir only minimally (this helps to ensure a clear jelly).
- Put 4-6 (more if smaller) jelly bags, clean J-cloths or large pieces of muslin in separate large bowls. Using a ladle, scoop the fruit pulp into each bag/the middle of each cloth. Tie up the bags/bring the corners together, then secure with elastic bands or string.
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