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Herb Jellies
- Makes about
450 g
apples, washed and quartered - Difficulty
Easy
Published 1991
Herb jellies are one of the glories of the English store cupboard. A small pot of crystal-clear rosemary jelly is a wonderful partner to roast lamb or cold ham. Or a jar of claret and sage jelly makes an excellent accompaniment to roast pheasant or guinea fowl. The autumn is usually the best time of year to make herb jellies, when there are plenty of windfall apples around.
Ingredients
Method
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