Home > Jam recipes > Apple and herb jelly

Apple and herb jelly

Name: Apple and herb jelly
Yield: Makes about 1 litre jelly
Cuisine: British recipes
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.

Published: 31 May 11
Updated: 18 Mar 24

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

Easy
June 2011

Test kitchen approved

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.

Nutrition: per serving

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

Per tbsp

Save recipe

Save

Save recipe Print

Rate

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.

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.