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Apple and rosemary jelly

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • Transfer mixture to a muslin-lined fine sieve and strain into a bowl, discarding pulp. This should yield about 2 cups of liquid.
  • 03
  • 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.

At A Glance

  • Serves 20 people
  • 10 min preparation
  • 1 hr 30 min cooking
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At A Glance

  • Serves 20 people
  • 10 min preparation
  • 1 hr 30 min cooking

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