Jelly

Clear Apple Rosemary Jelly

Recipe Information Yield: About 4 small jars Prep Time: 25 minutes Cooking Time: About 50 minutes plus straining Difficulty: Beginner friendly Ingredients 2 kg apples, washed and chopped with skins and cores 1.6 litres cold water 2 small fresh rosemary sprigs Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Cook the applesPlace the chopped apples and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 minutes until the apples are very soft and breaking down. Infuse the rosemaryRemove the pan from the heat. Lightly bruise the rosemary … Read more

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Clear Prickly Pear Jelly

Recipe Information Yield: About 3 small jars Prep Time: 30 minutes Cooking Time: About 15 minutes Difficulty: Beginner friendly Ingredients 1.3 litres fresh prickly pear juice (from about 12 to 15 fruits) Juice of 1 lemon 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Prepare the prickly pearsWear gloves to handle the fruit. Trim off both ends, slice the skin lengthways, and peel it away. Chop the flesh roughly. Extract the juicePlace the chopped fruit into a saucepan with 250 ml water. Bring gently to the boil, then simmer for 10 minutes until very soft. … Read more

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Clear Fig Leaf Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 10 fresh fig leaves, washed and torn 1.2 litres boiling water Juice of 1 lemon 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Infuse the fig leavesPlace the torn fig leaves into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 30 minutes until gently fragrant. Strain the liquidStrain the infusion through muslin into a clean saucepan. Do not squeeze hard, as this can introduce bitterness. Add sugar … Read more

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Clear Pomegranate Jelly

Recipe Information Yield: About 3 small jars Prep Time: 25 minutes Cooking Time: About 20 minutes Difficulty: Beginner friendly Ingredients 1.2 litres fresh pomegranate juice (from about 8 to 10 pomegranates) Juice of 1 lemon Granulated sugar (measured after juicing) Step-by-Step Method Extract the juiceHalve the pomegranates and remove the seeds. Crush the seeds gently using a potato masher or pulse briefly in a blender. Strain through a fine sieve or muslin to collect clear juice. Avoid pressing too hard, as this can introduce bitterness. Measure and sweetenMeasure the pomegranate juice. For every 600 ml of juice, add 450 g … Read more

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Clear Tamarind Jelly

Recipe Information Yield: About 3 small jars Prep Time: 20 minutes Cooking Time: About 40 minutes plus straining Difficulty: Beginner friendly Ingredients 350 g tamarind pulp (seedless, compressed block) 1.5 litres boiling water Granulated sugar (measured after straining) Step-by-Step Method Soften the tamarindPlace the tamarind pulp into a heatproof bowl. Pour over the boiling water and leave to soak for 20 minutes, stirring occasionally to help the pulp loosen. Simmer the mixtureTransfer the soaked tamarind and liquid to a saucepan. Bring gently to the boil, then reduce to a steady simmer. Cook for 15 to 20 minutes until fully broken … Read more

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Clear Sloe Berry Jelly

Recipe Information Yield: About 3 to 4 small jars Prep Time: 20 minutes Cooking Time: About 50 minutes plus straining Difficulty: Beginner friendly Ingredients 1.6 kg ripe sloe berries 1.6 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Prepare the sloesRinse the sloe berries and prick each one lightly with a pin. This helps the fruit release its juice during cooking. Cook the fruitPlace the sloes and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 to 45 minutes, stirring occasionally, until the berries … Read more

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Clear Apricot Thyme Jelly

Recipe Information Yield: About 3 to 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.6 kg ripe apricots 1.5 litres cold water 3 small fresh thyme sprigs Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Prepare the apricotsWash the apricots, cut in half, and discard the stones. Leave the skins on, as they contribute colour and flavour. Cook the fruitPlace the apricot halves and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 30 minutes until the fruit … Read more

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Clear Muscadine Grape Jelly

Recipe Information Yield: About 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.8 kg ripe muscadine grapes 1.5 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Prepare the grapesRinse the muscadine grapes well. Remove any stems, but keep the skins and seeds, as they contribute flavour and natural pectin. Cook the fruitPlace the grapes and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes, stirring occasionally, until the grapes have burst … Read more

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Clear Cucumber Mint Jelly

Recipe Information Yield: About 3 small jars Prep Time: 20 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 1.8 kg fresh cucumbers 1.2 litres cold water 1 large handful fresh mint leaves Juice of 2 lemons 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Prepare the cucumbersWash the cucumbers and chop them roughly, skins included. Place them into a large saucepan with the water. Cook the cucumberBring the pan slowly to the boil, then reduce to a gentle simmer. Cook for 25 to 30 minutes until the cucumber has softened completely … Read more

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Clear Rosemary Lemon Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 1.2 litres cold water 3 large fresh rosemary sprigs Zest and juice of 2 lemons 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Infuse the rosemaryPlace the rosemary sprigs and lemon zest into a saucepan with the water. Bring just to the boil, then remove from the heat. Cover and leave to infuse for 30 minutes. Strain the liquidStrain the infused liquid through muslin into a clean saucepan, discarding the rosemary and zest. … Read more

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