Jam and Preserve Recipes
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
6 fl oz
150 ml
Herbs,
Fresh, mixed or single, finely chopped
Fresh, mixed or single, finely chopped
4 oz
100 g
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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:
30 mins
Cooking time:
30 mins
Total time:
1 hour
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
Useful links
Jar these delicious little jellies in the 105ml small round jar
Rosie's Preserving School Workshops
All About Apples
