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Gelée de Pommes aux Herbes
Apple and Herb Jelly
Preparation info
- Makes about
1 lb
- Difficulty
Easy
Appears in
Published 1999
Early autumn apples, windfalls or even just apple peelings, make excellent apple jelly which can be flavored with fresh herbs to make a delicious accompaniment or cold sauce for serving with roast game and ham during the winter.
Ingredients
2–4 lb - preserving or granulated sugar, warmed
1
Method
Place the apples in a large pan with cold water to cover. Slowly bring to the boil then turn down the heat and allow to simmer for about 1 hour. Gently mash the fruit once or twice during the cooking.
Remove from the heat and cool slightly, then pour the contents of the pan into a jelly cloth (I use an old pillowcase) and suspend the bundle above a wide bowl to catch the drips. Leave fo
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