Apple and rosemary jelly recipe

  • Serves 20
  • 10mins to prepare and 1hr 30mins to cook
  • 123 calories / serving
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Apple & Rosemary Jelly HERO

Combine the apples, lemon juice and zest in a large saucepan. Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour. Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp. This should yield about 2 cups of liquid.

Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes. Test whether the jelly is set. If not, return to the heat and test after 5 minutes.

Remove from the heat, stand for 10 minutes, then skim the film from the surface. Add the rosemary and ladle into clean, dry jars. Seal the lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.

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  • Ingredients

  • 7 (approx. 1.3 kg) South African Granny Smith apples, peeled, cored and quartered
  • 2 lemons juice and zest
  • 450g caster sugar
  • 2 tbsp rosemary leaves
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  • Energy 522kj 123kcal 6%
  • Fat 0.1g 0%
  • Saturates 0.5g <1%
  • Sugars 30g 33%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 29.7g Protein 0.2g Fibre 1.5g

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