Apple, calvados and rosemary jelly
- October 2015
- Makes about 2.75 litres
- Hands-on time 40 min, simmering time up to 2 hours, plus draining
An autumnal jelly recipe that is well worth the wait, packed with sweet-sharp apples, aromatic rosemary and a kick of calvados- this jelly makes a great gift.
- 0.1g (no saturated)
- 4g (4g sugars)
This is great for using up windfall apples. Add a few under ripe apples if you have any, for sharpness and extra pectin.
The jelly will keep for up to 2 years if sealed and stored in a cool dark place. Once open, keep in the fridge.
To sterilise jars, wash in hot soapy water, rinse, then dry in a very low oven for 10 minutes. Or run jars through the hottest cycle in a clean dishwasher.
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