Apple and herb jelly

  • Portion size: Makes about 1 litre jelly
  • Takes 10 minutes to make, 45 minutes to cook plus overnight straining
  • Difficulty: easy

Try this unusually herby apple jam recipe spread thickly on slices of Madeira cake.

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Ingredients

  • 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.

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Method

  1. 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.
  2. 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.
  3. 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.
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  5. 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).
  6. 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. 

Nutrition

  • 12kcals Calories
  • no fat Fat
  • no protein Protein
  • 3g (2.9g sugars) Carbs
  • 0.1g Fibre
  • 1g Salt

Per tbsp

Quick wins & tips

Once opened, keep in the fridge and eat within 4 weeks.

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