Crab-apple and rosemary jelly

Crab-apple and rosemary jelly

By
From
The Produce Companion
Makes
375 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
600g crab-apples, halved
4 rosemary sprigs
1 lemon, juiced
750ml water
caster sugar

Method

  1. Combine the crab-apples, rosemary sprigs, lemon juice and water in a large saucepan. Bring to the boil then reduce the heat, cover with a lid and simmer for 30 minutes, or until the crab-apples are very soft. Allow to cool slightly.
  2. Strain the liquid through a colander into a large bowl, jug or saucepan and discard the solids. Line a strainer with muslin and place it on top of a measuring jug. Pour in the liquid, straining it for a second time. It takes a while for the liquid to drip through the muslin, but be patient – trying to hurry it up can make the jelly cloudy. Measure the liquid in cups, then return it to the clean saucepan with equal cups of sugar.
  3. Place the pan over low heat, stirring until the sugar dissolves. Increase the heat to high and cook for 30–35 minutes, skimming foam from the surface as necessary, until the jelly is at setting point. This can be tested by putting a teaspoon of the jelly onto a chilled plate; the jelly should appear firm with a wrinkle on the surface once it cools.
  4. Ladle the hot jelly into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again