Marjoram Jelly



  • 2 kg (4 lb) cooking apples
  • 600 ml (1 pint) water
  • sugar
  • 150 ml (¼ pint) white vinegar
  • large bunch of marjoram


Wash the apples and drain well. Cut them into pieces without peeling or coring them and put into a preserving pan with the vinegar and water. Reserve one quarter of the marjoram and add the rest to the apples. Simmer for about 45 minutes until the apples are soft and pulpy. Strain through a jelly bag but do not squeeze the pulp or the jelly will be cloudy. Measure the juice and allow 450 g (1 lb) sugar to each 600 ml (1 pint). Boil hard to setting point, which will take 10–15 minutes. Chop the remaining marjoram leaves finely and stir into the pan. Leave to stand off the heat for 5 minutes, and then stir well to distribute the herb leaves. Pour into small, hot, sterilized jars and cover. Serve with pork, ham or poultry.

This delicious recipe comes from Mary Norwak.