Sauce & Pickle Recipes > Rosemary Jelly
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)
- 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.
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Comment Script
How to make rosemary jelly:
A classic jelly recipe ideal for meat, game and fish.
Ingredients
20 medium cooking apples1 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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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