Herb Jellies

Make single variety or a mix - all are delicious, versatile, and capture the essence of early Summer

Ingredients

Apples, Cooking
2lb
1 kg
Sugar, White granulated
2lb
1 kg
Vinegar, Cider
6 fl oz
150 ml
Herbs , Fresh, mixed or single, finely chopped
4 oz
100 g

Method

Chop up the apples, including the skin and the cores, and place in a large pan, cover with cold water and cook until soft, approx. one hour. Cool a little, then ladle into a jelly bag over a large jug or bowl and hang overnight to drip. Next day, tip away the apples and measure the remaining juice. Pour into a preserving pan and add 600g/1 lb sugar to every 500ml/l pint of juice, stirring to dissolve. Add the vinegar, and some whole sprigs of your chosen herb, bring to the boil and test for a set after about 20 mins. When setting point has been reached, turn off the heat and add the herbs. Leave to stand for 15-30 mins before potting or the herbs will rise to the top of the jars. Pot up jars and seal immediately. Leave jelly undisturbed until quite cold.

How long will it take to make?

Preparation time:
Cooking time:
Total time:
Soaking overnight
not included in total time

How much?

Will make approx 6-10 small jars depending on size

Look after it

Store in a cool, dry place

What to put it in

Jar these delicious little jellies in the 105ml small round jar
Jellies Jellies

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Apples, Cooking

Sugar, White granulated

Herbs

Jellies recipe published by
Nutrition facts: 0 Calories