FEATURE RECIPE
Apple and rosemary jelly

Apple and rosemary jelly

This recipe makes about 2 cups of jelly.

Serves 20

Cooking Time Prep time 10 mins, cook 1 hr 30 mins



7 (about 1.3 kg)   Granny Smith apples, peeled, cored and sliced
2   lemons, juice only, seeds reserved
450 gm   caster sugar
2 tbsp   rosemary leaves


1 Combine apples, lemon juice and seeds in a large saucepan. Cover with 1 litre water, bring to boil over medium heat, then reduce heat to low and simmer for 1 hour.
2 Transfer mixture to a muslin-lined fine sieve and strain into a bowl, discarding pulp. This should yield about 2 cups of liquid.
3 Combine liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve sugar and cook for 15-20 minutes. Test whether jelly is set. If not, return to heat and test after 5 minutes. Remove from heat, stand for 10 minutes, then skim scum from surface. Add rosemary and ladle into clean, dry jars. Seal lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.

Note Serve with roast suckling pig.

RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Vanessa Austin


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