Autumn has arrived and the garden is awash with windfall apples. It is time to prepare for those warming winter dishes. Chutneys and jellies reign supreme in a good kitchen larder and there are so many jellies one can prepare with apple. I tried my first classic apple jelly (made with crab apples) when I was 11 years old - in an ancient castle garden (Cabra Castle in Ireland) and the experience has always remained with me. There are numerous delightful combinations including apple & chilly,apple & ginger, apple & clove, apple & cranberry, apple & elderberry, apple & geranium, apple & mint, apple & rosehip but today I will deal with apple & rosemary with a hint of gin which is one of my favourites.
You will need:
2.4 kg crab apples
2.6 Litres water
2 sprigs of rosemary
2 organic lemons (unwaxed)
Sugar (see value below)
Gin
Wash and quarter the complete apples (do not peel or core) and place them in a large sauscepan with the water, rosemary and lemon peel. Cook for 30 minutes to reduce to pulp , allow to cool and then place in a jelly bag overnight to strain off the juice. Measure the juice into a preserving pan and allow 450g sugar to each 600ml of juice. Warm the sugar in a low oven before adding to juice. Squeeze strain and add the lemon juice to the pan; bring to the boil adding the warm sugar. Stir slowly until the sugar is disolved. Increase the heat for around 8 minutes, skim and test for setting. When ready pot up immediately in sterilised gin glazed glass jars adding a tiny sprig of rosemary in each pot.
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