Herbed Apple Jelly Recipes

APPLE AND HERB JELLY

Steps:

• Roughly chop the apples, leaving the skins on. Put them in a preserving pan along with their pips and stalks and add 568ml water and the sprigs of your chosen herb(s). Cook gently for 20-30 minutes until mushy. Add the vinegar, increase the heat and cook briskly for about 5 minutes.
• Pour the mix (you should have about 2 litres at this stage) into a jelly bag suspended over a deep pan and strain for at least 12 hours - don't be tempted to squeeze the bag or the jelly will go cloudy.
• Take the strained juice and measure it; you should have about 568ml. Add 455g sugar for every 568ml and warm the mixture gently until the sugar has dissolved.
• Once the sugar has dissolved, bring to the boil and allow to bubble briskly for at least 10-12 minutes, or until it starts to set (it should begin to coat the back of a wooden spoon).
• Once it has reached setting point, remove from the heat, skim off any scum from the surface with a spoon and stir through the chopped herbs. Leave to settle for 5 minutes. Spoon into your warm sterilised jars, seal with a wax disc and lid and store for up to 6 months.

SPICED APPLE JELLY FROM SCRATCH

Steps:

• Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
• Strain through jelly bag or cheesecloth.
• There should be from 2 1/2 to 3 cups juice.
• Add sugar and cook until juice sheets from spoon.
• Skim away froth 3-4 times during cooking.
• Pour into hot sterilized jars, and seal.
• Makes about four 1/2 pint jars.

HERBED APPLE JELLY

Steps:

• Prepare home canning jars and lids according to manufacturer's instructions.
• Combine apple juice and pectin is a large saucepan.
• Tie herbs in a cheesecloth bag and add to juice mixture.
• Bring mixture to a boil over high heat.
• Add sugar until dissolved.
• Return to a rolling boil.
• Boil hard for 1 minute, stirring constantly.
• Discard cheesecloth bag.
• Remove from heat.
• Skim foam, if necessary.
• Ladle hot jelly into hot sterilized jars, leaving 1/4 inch headspace.
• Wipe jar rim clean.
• Place lid on jar with sealing compound next to glass.
• Screw band down evenly and firmly.
• Process 5 minutes in a boiling water canner.