Apple jelly

Serves: 20

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 2 kilogram(s) Bramley apples
• 1.4 liter(s) water
• approx 1.3kg preserving sugar
• 3 sprig(s) rosemary
• 1 tablespoon(s) cider vinegar

Method

1. Wash and roughly chop the apples. Place in a large pan with the water. Cover and bring to the boil. Reduce the heat to a gentle simmer and cook until the fruit is mushy.
2. Pour the contents of the pan into a jelly bag and allow the juice to drip through slowly overnight into a large bowl. Do not push the fruit through the bag or the resulting juice will make a cloudy, rather than clear, jelly. The next day, measure the juice into a preserving pan (discard the apple residue) and for every 600ml add 450g preserving sugar. Add the rosemary and vinegar and place over a low heat. Dissolve the sugar slowly, stirring from time to time.
3. Wash and dry the jam jars and place in the oven on a low heat for 10 minutes to sterilise.
4. Once the sugar has completely dissolved, bring the mixture to a steady boil and continue to cook until jam-setting point has been reached. Test for a set using a jam thermometer or the wrinkle method: place a saucer in the freezer for 5 minutes, drop half a teaspoon of the jelly onto the cold saucer, leave for 1 minute then push the jelly with your fingertip. If it wrinkles, then setting point has been reached. If not, continue boiling and testing every 2 minutes.
5. Take the pan off the heat and remove the rosemary stalks and any scum that has risen to the surface of the jelly. Pour the clear jelly into the hot, sterilised jars, cover immediately and set aside until completely cold before labelling and storing. Recipe by Annie Rigg

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