Apple & Rosemary Jelly Recipe

Apple & Rosemary Jelly

Ingredients for Apple & Rosemary Jelly:

  • 3 lbs (1.8 kg) crab or cooking apples
  • 1 pint (570 ml) water
  • 2 tablespoons rosemary leaves
  • 4 tablespoons cider vinegar
  • 1 lb (450 g) of sugar per pint of juice obtained.

Method for Apple & Rosemary Jelly:

  • Wash the apples and wipe. Cut into quarters but do not remove the skin or core.
  • Put the fruit into a pan with the water, rosemary leaves and cider vinegar.
  • Stew until the fruit is pulpy.
  • Test for Pectin
  • Measure the juice and heat in a pan.
  • Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved.
  • Bring to the boil and boil rapidly until the jelly sets when tested.
  • Remove the scum.
  • Pot and seal whilst still hot.

Makes about 3 lbs (1.4 kg) of Apple & Rosemary Jelly. A few drops of green food colouring can be added during the cooking process if you want.

This jelly has a subtle flavour and is gorgeous with lamb, pork, or chicken. You can also make this recipe using a big bunch of lemon thyme instead of rosemary, the more lemon thyme you put in the more lemony the flavour.

General Information on Making Jelly Preserves

How to Make Jam, Jellies & Marmalade

How to Make Jam, Jellies & Marmalade

These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin - How to Test for Pectin

Pectin - How to Test for Pectin

Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...
Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.
Posted in All Recipes, Apples, Fruit, Jellies, Recipes using Herbs, Rosemary, Val's Preserves, Vegetarian Recipes
7 comments on “Apple & Rosemary Jelly Recipe
  1. gemma moore says:

    i’ve made this recipe and it’s really lovely – the resulting jelly is gorgeous with lamb, pork, or chicken.
    I’ve also made this recipe using a big bunch of lemon thyme instead of rosemary, the more lemon thyme you put in the more lemony the flavour

  2. Hanneke Wood says:

    I made crabapple and rosehip jelly, and have just made quince jelly -both have a lovely colour and worked well -but I do have a question -how do you test for pectin??

  3. Val says:

    •Test for pectin content before the sugar is added to the cooked fruit by taking 1 teaspoonful of juice from the fruit and putting it into a glass and leaving to cool. Add 3 teaspoons of methylated spirit and stir.
    ◦If a large clot forms in the juice, adequate pectin has been extracted and the sugar may be added.
    ◦If there is a medium amount of pectin, several small clots will form.
    ◦If there is very little pectin content it will break into small pieces and additional pectin will have to be added.

  4. Dirt Diver says:

    I have just made this Jelly and it’s great, it set really well and we had it last night with Lamb and it was great.

  5. Torsten says:

    I cheat and just use jam sugar (which comes with added pectin). Then you don’t have to test and it works perfectly every time.

  6. Ellen says:

    Is testing the set the same as when you test for jam? I have never made a jelly before but really want to make this.

  7. Jackie says:

    I’ve just made this jelly and worried that I’ve done something wrong – I added more rosemary than the recipe said but I still can’t taste the rosemary. Has anyone else found this? This is the only recipe from this site that hasn’t turned out how it was supposed to!!

Leave a Comment Here on Apple & Rosemary Jelly Recipe

Your email address will not be published. Required fields are marked *

*

Google+ Pinterest

Share Your Recipe

If you've got a recipe you'd like to share with the community please send it to us:-

Our Storing & Preserving Books