This recipe for rosemary jelly is made using fructose as the sweetener. It also uses pie apples to make it a quick and easy recipe.
I am a lazy jelly / jam / chutney maker – I do not like the hassle of starting from scratch, leaving stuff overnight, or making sure I get the sugar levels right. So, I like to cheat when making jellies and jams and chutneys. Most times I get it right, and hopefully this is one of them. For the original recipe please see PinkPolkaDot’s blog by clicking here. I will be sending a bottle of my version to Zirkie for her seal of approval 🙂
For this recipe I have made use of rosemary that is grown in my garden. I have two varieties. One being the traditional herb you can find world wide. The other is a fynbos variety which has softer leaves. It is milder in flavour as well.
- 1 tin pie apples
- 6 sprigs rosemary plus extra for bottling
- 125 mls apple cider vinegar
- 125 mls white wine vinegar
- 225 g fructose
- place the apples and 3 rosemary sprigs into a pot with the vinegar and bring to a boil over a moderate heat
- boil for 5 minutes then strain off the liquid and remove the rosemary sprigs
- return the apples to the pot with 3 more rosemary sprigs and the fructose
- dissolve the sugar over a low heat and then bring to the boil
- boil rapidly for 10 minutes
- put a sprig of rosemary into a sterilized glass jar
- pour in the jelly and seal
as you can see, this goes perfectly well with a roast belly of pork: As you can also see, my photograph leaves a lit to be desired. Here I have the edge of my stove visable in the photo!