Apple And Rosemary Jelly Recipes

APPLE & ROSEMARY JELLY

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.

APPLE AND ROSEMARY JELLY

Steps:

• Combine the apples, lemon juice and zest in a large saucepan. Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour.
• Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp. This should yield about 2 cups of liquid.
• Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes. Test whether the jelly is set. If not, return to the heat and test after 5 minutes.
• Remove from the heat, stand for 10 minutes, then skim the film from the surface. Add the rosemary and ladle into clean, dry jars. Seal the lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.

ROSEMARY JELLY

Steps:

• In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

ROSEMARY JELLY

Steps:

• Roughly chop the apples without peeling or coring and place in a preserving pan with the water and rosemary.
• Gently simmer over a low heat for 45 minutes stiring occasionally until the fruit is soft and pulpy.
• Add the vinegar and boil for a further 5 minutes.
• Spoon out the mix into a jelly bag suspended over a large bowl and leave for at least 12 hours allowing all the juices to drain from the pulp. Don't be tempted to squeeze the pulp to get more juice as this will make the finished jelly cloudy.
• Throw away the remaining pulp in the jelly bag. Measure the amount of juice extract and return to the pan with 450g of Sugar for each 600ml (1 Pint)
• Stir over a gentle heat until all the sugar dissolved, then boil rapidly for about 10 minutes.
• Once setting point has been reached skim any foam from the surface, stir in the chopped Rosemary pot and cover into sterile jars.