Recipe Information
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Yield: About 4 small jars
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Prep Time: 25 minutes
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Cooking Time: About 50 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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2 kg apples, washed and chopped with skins and cores
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1.6 litres cold water
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2 small fresh rosemary sprigs
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Cook the apples
Place 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 rosemary
Remove the pan from the heat. Lightly bruise the rosemary sprigs and add them to the hot apple mixture. Cover and leave to infuse for 10 minutes only. -
Strain the juice
Pour the mixture into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Transfer everything to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 8 to 10 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Use a mix of sweet and sharp apples for the best balance.
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Keep the rosemary infusion brief so the flavour stays subtle.
Serving Suggestions
Serve with roast pork or chicken, spoon alongside firm cheeses, or spread thinly on buttered toast.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 4 weeks.
