Rosemary Jelly

2kg (4½ lbs). 6 Medium jars

Taken from the Kilner Recipe Book


  • 1 large handful of Rosemary sprigs
  • 900g (2lb) sour cooking apples, roughly chopped
  • Approx. 900g (2lb) granulated sugar
  • Juice of 1 Lemon


  1. Pre-heat the oven to 150°C (300°F/Gas 2). 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 to dry out. Remove the dried leaves and put to one side.
  2. Put the chopped apples, together with their cores and pips into a preserving pan or a large heavy based saucepan. Pour in 1.2 Litre (2 pints) 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 potato masher or fork.
  3. Put the pulp into a jelly bag or a muslin-lined sieve and leave to strain overnight. Measure the strained juice and calculate the sugar for every 600ml (1 pint) of juice use 450g (1lb) of sugar (you should have about 1.2 Litre/2pints of juice).
  4. Put the strained juice, sugar, lemon juice and dried rosemary leaves into a saucepan and heat over a moderate heat, stirring until the sugar has all dissolved. Bring to the boil and cook at a rolling boil for 20 minutes or until the jelly reaches the setting point. Remove the pan from the heat while you test for a set.
  5. Leave to cool for 10 minutes (to ensure the rosemary is distributed evenly). Ladle into warm sterilised jars, cover with waxed paper discs, seal and label. Store in a cool dark place, and refrigerate after opening.

Tip: Can be stored for up to 9 months.