Rosemary is my favourite herb, so the idea of using it in a jelly really appealed. Just imagine how gorgeous this will be with roast lamb.
I'm writing this recipe out as much to remind myself about it in years to come as I'm winging this one, just making it up based on my now-fairly-extensive jelly-making experience.
Apple Rosemary Jelly
1 1/2 pints water
1/2 pint white vinegar
lots of rosemary, finely chopped
Roughly chop the apples, no peeling or coring necessary (just watch out for bugs if your apples are foraged as ours are), and put in a pan with the water and the needles stripped from about 5 stalks of rosemary (no need to chop this). This will infuse the jelly with a delicate rosemary flavour.
Simmer until soft and pulpy, then add the vinegar and continue to boil for 5 minutes.
Strain overnight using a jelly-bag or muslin. This post explains how.
Measure strained liquid and add 1lb of sugar for every pint. Boil until setting point is reached then stir in lots of chopped rosemary.
As with the chilli jelly, it's important to let this cool for 5-10 minutes before potting it, otherwise all the rosemary will rise to the top of the jars. If this does start to happen (as it did with my first jar) simply screw the lid on tightly and turn the jar upside down for about a minute. Then turn it the right way up again. If the rosemary is still rising, repeat until it is suspended throughout the jelly.
This made 4 jars.
Labelled with Cath Kidston stickers - for that extra domestic-goddess feeling!