Rosemary and apple jelly

Name: Rosemary and apple jelly
Yield: Makes 3–4 lb/1.4–1.8 kg
Ingredients: Several sprigs of rosemary; 2 lb/900 g apples – windfalls, or eating apples with a good flavour; 2 lb/900 g preserving or granulated sugar, more or less depending on the quantity of juice; 2 lb/900 g preserving or granulated sugar, more or less depending on the quantity of juice

Preparation info

Makes
3–4 lb

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

2 lb/900 g apples – windfalls, or eating apples with a good flavour
Several sprigs of rosemary

Preserve
Gluten-free
Vegan

Method

Wash the apples then chop them in chunks, with peel, core, the lot, and put them and the rosemary into a solid and large saucepan with 3 pints/1.7 litres of water. Let them simmer very gently, with the lid on the pan, till the apples are really soft, mushy when pressed against the sides of the pan