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    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

    ◦ 3 pound apples (any variety)
    ◦ 5 cups water
    ◦ 3 cups granulated sugar
    ◦ ⅔ cup white vinegar
    ◦ 2 tablespoons chopped fresh rosemary
    ◦ 1 tablespoon minced garlic


    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 3 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 -inch headspace. Process in a boiling water bath canner for 15 minutes.

    Makes three (1 cup) jars




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