Garlic Rosemary Apple Jelly
Source of Recipe
From "The Canning Kitchen" by Amy Bronee
"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
◦ 3½ pound apples (any variety)
◦ 5 cups water
◦ 3½ 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 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