Apple rosemary jelly recipe ingredients:
- 5.5 lb (2.5 kg) apples
- 5-6 tablespoons chopped fresh rosemary leaves
- 3 cups water
- 1 1/4 cups white vinegar
- 9-10 drops green food color
Wash apples, remove a core from them and chop them in small pieces.
Put the chopped apples in the saucepan, add half of rosemary leaves, pour water over that and cook it in low temperature to boil. Continue to cook it, till pieces of apples fall apart for about 30 minutes.
Pour vinegar in boiling apples and keep cooking it for 5 minutes more.
Hook up a fine strainer or clean gauze for a deep pot, strain the apple jelly through it and let it strain over night.
Add 1.8 lb (800 grams) of sugar for every 4 cups of strained jelly juice that you got (measure it first), cook it in low temperature to boil and stir it periodically. Cook it to boil for 15 minutes.
Remove foam from the surface of the jelly with a spoon, add rest of the rosemary leaves and food color in it, remove it from the heat and give it a good stir.
Canning apple preserves:
Pour hot apple rosemary jelly in clean and warm jelly jars and seal them.
In my opinion, this is one of the best gourmet jelly preserves and you should certainly try to make it.