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Apple and rosemary jelly

This recipe makes about 2 cups of 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


  • 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
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At A Glance

  • Serves 20 people

Featured in

Nov 2007

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