Apple and rosemary jelly recipe
South African chef Reuben Riffel uses only four simple ingredients for his fresh fruit jelly - the perfect accompaniment to cold meats.
Ingredients
- 7 South African Granny Smith Apples, peeled, cored and quartered
- 2 lemons, juice and zest
- 450 g caster sugar
- 2 tbsp rosemary leaves
- 7 South African Granny Smith Apples, peeled, cored and quartered
- 2 lemons, juice and zest
- 15.9 oz caster sugar
- 2 tbsp rosemary leaves
- 7 South African Granny Smith Apples, peeled, cored and quartered
- 2 lemons, juice and zest
- 15.9 oz caster sugar
- 2 tbsp rosemary leaves
Details
- Cuisine: South African
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 90 mins
- Serves: 20
Step-by-step
- 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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