Apple & Rosemary Jelly Recipe

Apple & Rosemary Jelly

Ingredients for Apple & Rosemary Jelly:

  • 3 lbs (1.4 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
  • Turn into a jelly bag and leave to strain overnight
  • 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.

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Posted in Val's Preserves, Apples, Jellies, Fruit, Recipes using Herbs, Vegetarian Recipes, Rosemary, All Recipes
10 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!!

  8. Cynthia says:

    Just wanted to ask if you are meant to leave the fruit overnight to extract juice as in other jelly recipes please? Noticed the Apple and rosemary recipe has not mentioned this, great site lots of interesting info thanks.

  9. Jane Bennett says:

    I love Apple and rosemary jelly and intend to try out this recipe, but at what point do you strain all the bits of skin and pips out?

  10. Val says:

    The recipe seems to be missing a line! Should say after you have have simmered until the fruit is pulpy and tested for pectin, turn into a jelly bag to strain overnight. I’ll alter the recipe.

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