Rosemary is the love and remembrance herb. Are you up for a yummy weekend preserve project filled with love and good vibes? Try this delicious Rosemary Jelly perfect for spring lamb and pork dishes:
1 handful of Rosemary sprigs
1 kg cooking apples, roughly chopped
1.2 litre of water
About 1 kg sugar
Juice of 1 lemon
Strip the rosemary leaves from their stalks. Reserve the stalks and scatter the leaves onto a baking sheet and put in the oven for 30-40 minutes at 150°C to dry out. Remove the dried leaves and save them for day 2. Chop the apples and put them together with their cores and pips into a preserving pan. Add 1.2 Liter of water and add the reserved rosemary stalks. Bring to the boil then simmer gently for 30-40 minutes or until the apples have turned to mush. Then mash them with a fork or whisk. Pour the pulp into a jelly bag or a lined sieve and leave to strain overnight – remember to put a bowl under.
Measure the strained juice and calculate the sugar; for every 600ml of juice use 450g of sugar.
Take a pan and pour in the strained juice, sugar, lemon juice and dried rosemary leaves and heat over a moderate heat, stirring until the sugar has liquefied. Bring to the boil and cook it for 20 minutes or until the jelly reaches the setting point. Leave to cool for 10 minutes (to ensure the rosemary is distributed evenly). Pour the jelly into sterilized jars. Go and eat this “love potion” with roasted lamb, pork or potatoes while recalling the good love moments of your life.
Have a lovely weekend!