Sauce & Pickle Recipes > Rosemary Jelly

How to make rosemary jelly:
A classic jelly recipe ideal for meat, game and fish.


20 medium cooking apples
1 pint water
4 tablespoons rosemary leaves
8 fluid oz white vinegar
2 cups sugar for every pint of liquid (see recipe)
(see measure conversions for more information)


- Chop up the whole apples (do not peel or core).
- Put the apple into a large pan or jam pan.
- Add the water and half of the Rosemary.
- Stir and bring to the boil.
- Reduce the heat and simmer for 45 minutes.
- Add the vinegar and then bring back to the boil for 5 minutes.
- Turn a stool upside down and tie the four corners of a very clean cotton cloth to the four legs of the stool.
- Place a very large bowl or plastic bucket under the cloth (or use a proper jelly bag if you have one).
- Cool the jelly mixture a little and then carefully pour it into the cloth.
- Allow to strain for at least 14 hours.
- Ladle the juice back into the large pan (cleaned) using a measuring jug and count how many pints you have.
- Add 2 cups of sugar for each pint.
- Dissolve the sugar and bring it to the boil.
- Boil rapidly for about 10 minutes.
- The jelly is ready when a little dropped in a saucer of cold water "wrinkles" when pushed with the finger.
- Remove from the heat and add the rest of the rosemary.
- Have ready sterilised, warmed jars and waxed discs and covers.
- Allow the jelly to cool a little and then, again using a jug, pour into the jars.
- Place a waxed disk on top of the jelly in each jar.
- Next cover and label the jars and store in a cool, dark place.
- This jelly should keep for at least 9 months.