Apple and herb jelly
- June 2011
- Makes about 1 litre jelly
- Takes 10 minutes to make, 45 minutes to cook plus overnight straining
Try this unusually herby apple jam recipe spread thickly on slices of Madeira cake.
- no fat
- no protein
- 3g (2.9g sugars)
- 1.1kg cooking apples (Bramleys are best)
- Several sprigs of your chosen herb(s)
- 4 tbsp chopped fresh herb leaves, such as mint, rosemary or thyme
- 568ml distilled malt vinegar
- 455-900g caster sugar
You will also need a preserving pan, jelly bag (from Lakeland or good cookshops) and 2-3 sterilised jam jars with waxed discs and lids.
- Roughly chop the apples, leaving the skins on. Put them in a preserving pan along with their pips and stalks and add 568ml water and the sprigs of your chosen herb(s). Cook gently for 20-30 minutes until mushy. Add the vinegar, increase the heat and cook briskly for about 5 minutes.
- Pour the mix (you should have about 2 litres at this stage) into a jelly bag suspended over a deep pan and strain for at least 12 hours – don’t be tempted to squeeze the bag or the jelly will go cloudy.
- Take the strained juice and measure it; you should have about 568ml. Add 455g sugar for every 568ml and warm the mixture gently until the sugar has dissolved.
- Once the sugar has dissolved, bring to the boil and allow to bubble briskly for at least 10-12 minutes, or until it starts to set (it should begin to coat the back of a wooden spoon).
- Once it has reached setting point, remove from the heat, skim off any scum from the surface with a spoon and stir through the chopped herbs. Leave to settle for 5 minutes. Spoon into your warm sterilised jars, seal with a wax disc and lid and store for up to 6 months.
Once opened, keep in the fridge and eat within 4 weeks.
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