Email to Cat      

Garlic Rosemary Apple Jelly

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"A jar of this dramatic jelly adds a special touch to a cheese and crackers platter or charcuterie board. It starts out as a classic apple jelly, but the addition of vinegar, minced garlic and fresh rosemary takes things over the top. Try pairing it with a smoked Cheddar, cured meats and marinated olives with crackers."

List of Ingredients

â—¦ 3½ pound apples (any variety)
â—¦ 5 cups water
â—¦ 3½ cups granulated sugar
â—¦ â…” cup white vinegar
â—¦ 2 tablespoons chopped fresh rosemary
â—¦ 1 tablespoon minced garlic


Recipe

Rinse the apples under cool running water. Chop into chunks, including the pectin-rich skins, cores, and seeds, and place in a large, heavy-bottomed pot. Pour in the water. Bring to a boil over high heat. Reduce the heat to medium, cover, and continue cooking for 30 minutes, until mushy, stirring occasionally.

Scoop the hot apple mixture into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 3½ cups of juice. (This can take a few hours.)

Pour the juice into the rinsed pot. Stir in the sugar, vinegar, rosemary, and garlic. Bring to a full boil over highest heat. Maintain a full foamy boil, stirring frequently, until it reaches the gel stage, about 10 minutes. Remove from the heat and skim off any foamy scum.

Ladle into three clean 1-cup jars, leaving a ¼-inch headspace. Process in a boiling water bath canner for 15 minutes.


Makes three (1 cup) jars