- 2lbs/1kg cooking apples, roughly chopped, skins, cores and all water
- 2lbs/1kg sugar
- 6fl oz/150ml cider vinegar
- 1 teacupful finely chopped fresh herbs, single variety or a mixture
- Large preserving pan
- Wooden spoon
- Jam Jars - We recommend a pack of 8oz Jars or a pack of 8oz Hexagonal Jars
- Muslin cloth
- Cellophane covers & waxed discs
HOW TO MAKE HERB JELLIES
- Wash and rinse jars and put to warm in a low oven. Small, pretty jars are best for this preserve.
- Place the apples 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 1lb/500g sugar to every 1 pint/500ml 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 ( see techniques at the front of this diary ) 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 to enable it to set.
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