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🍽️ Apple Rosemary Jelly

22 kcal · 30 min · 4 servings

Apple Rosemary Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the screw-top jars with lids (for a total capacity of 800 ml) with boiling water and let them drain upside down on a kitchen towel.
  2. 2. Cut the lemon in half and squeeze out the juice.
  3. 3. Slice the vanilla pod lengthwise and scrape out the seeds using the back of a knife.
  4. 4. Stir the lemon juice, vanilla seeds, and apple juice together with the jam sugar in a pot.
  5. 5. Wash the rosemary, shake off excess water, and add it to the pot along with the vanilla pod.
  6. 6. Bring the mixture to a boil and let it bubble vigorously for 5 to 7 minutes over high heat, stirring constantly.
  7. 7. Perform a gel test by placing a few drops of the liquid on a small plate. If the juice firms up after a few seconds, the jelly is ready. Otherwise, cook for another 1 to 2 minutes and repeat the test.
  8. 8. Remove the vanilla pod and rosemary. Ladle the hot liquid into the prepared jars.
  9. 9. Seal the jars immediately with their lids, place them upside down on a damp kitchen towel, let them rest for 5 minutes, and then turn them upright. Store the apple rosemary jelly in a cool, dark place.

Nutrition per serving