APPLE AND HERB JELLY (Makes approx. 8 small jars)
Delicious with roast lamb, pork, chicken and turkey. You can flavour this tangy, clear, apple jelly with mint, rosemary or tarragon. I haven't tried this recipe using sage, but I would think that it would work very well and be especially good with pork.
1.25kg / 3lbs cooking or tart eating apples
600ml / 1 pt water
1 bunch mint or tarragon, or 6 sprigs of rosemary
600ml / 1 pt white wine vinegar
granulated or jam sugar (see method below)
Wipe the apples and cut up roughly, without peeling or coreing. Place them in a large preserving pan then add the water and half the mint, tarragon or rosemary. Bring to the boil over a gentle heat and cook until the apples are soft and mushy. Stir in the vinegar, bring back to the boil, then reduce the heat and simmer for 5 minutes.
Ladle the fruit into a clean jelly bag or large sieve lined with a clean tea towel, and allow the fruit juice to drip out into a large bowl or jug. It will take several hours for all the juice to be extracted so it is quite a good idea to leave it all to drip overnight.
Get the jam jars ready and leave in a warm place until needed. Measure the extracted apple juice back into the rinsed out pan and for every 600ml / 1 pint of apple juice add 450g / 1lb granulated or jam sugar. Stir over a low heat until the sugar has dissolved then bring to the boil. Boil rapidly for 15 minutes or until the jelly is ready to set. Test: Remove the pan from the heat then pour a spoonful of the jelly onto a cold saucer - after a few minutes the jelly should begin to set and will wrinkle when pushed with a finger. If the jelly does not set, return to the heat and boil for a futher 5 minutes then test again.
Skim off any scum then chop the remaining mint, tarragon or rosemary leaves and stir into the jelly. Pour into jars, cover with waxed discs and seal.