Last weekend we were invited to a fundraising dinner party at a friend’s place and also to my lovely colleague’s place for lunch on Sunday. The question as always was: What to bring?
For the lunch on Sunday we brought cheese and antipasti for nibbles before lunch, so when I came across this recipe for apple and rosemary jelly in the latest Donna Hay magazine, I thought that would go perfectly with cheese and also makes a pretty little present for the hostess.
The little rosemary sprigs in the light pink jelly in the jars just look so gorgeous!
The smell that filled the house while the apples and rosemary were boiling away was amazing and every time I open our jar it makes my mouth water. The combination of apple and rosemary gives me a warm and fuzzy feeling. You will know what I mean once you’ve made the jelly!
1.8kg pink lady apples, sliced (do not peel or core)
Peel of 1 lemon
3 1/2 cups (735g) caster sugar
1/4 cup (60ml) lemon juice
Place the apple, lemon peel, water and half the rosemary sprigs in a large saucepan over high heat, cover and bring to the boil.
Remove the lid and cook for 30 minutes or auntil the apples are very soft. Spoon into a large colander lined with muslin set over a large bowl. Allow to stand for 3-4 hours, without stirring, or until you have 4 1/2 cups (1.125 litres) of liquid.
Pour the apple liquid into a clean, medium saucepan, discarding the cooked apples.
Add the sugar and lemon juice and bring to the boil over high heat.
Insert a sugar thermomter, reduce the heat to medium and cook, without stirring, for 30-35 minutes or until the mixtures reaches 110°C (230°F). Carefully pour into 3 x 1 1/4 cup-capacity (310ml) sterelised jars.
Cut the remaining rosemary into 3cm sprigs and insert a sprig into each jelly. Seal with a lid and allow to cool completely.
The jelly will keep in the fridge for up to 1 month.
(Recipe taken from Donna Hay Magazine, Issue 76, Aug/Sep 2014)