Recipe For Rosemary Jelly

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 Rosemary Jelly recipe please see PinkPolkaDot’s post here. I will be sending a bottle of my version to Pink for her seal of approval 🙂

Rosemary Jelly
Rosemary Jelly

Rosemary Jelly
  • 1 tin pie apples
  • 6 sprigs rosemary, plus extra for bottling
  • 125mls apple cider vinegar
  • 125mls white wine vinegar
  • 225g sugar - I used fructose
  1. place the apples and 3 rosemary sprigs into a pot with the vinegar and bring to a boil over a moderate heat
  2. boil for 5 minutes then strain off the liquid and remove the rosemary sprigs
  3. return the apples to the pot with 3 more rosemary sprigs and the sugar
  4. dissolve the sugar over a low heat and then bring to the boil
  5. boil rapidly for 10 minutes
  6. put a sprig of rosemary into a sterilized glass jar
  7. pour in the jelly and seal


Click on the links for conversions and notes.

as you can see, this goes perfectly well with a roast belly of pork:

Rosemary Jelly
Rosemary Jelly

Lavender and Lime Signature

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0 thoughts on “Recipe For Rosemary Jelly

  1. Look.. I got here.. I’m now catching up :). You’re incredible how you find the time to try all these new things. Ag.. I know why.. you’re still young! Not like me, the old bag :).
    Love ya xxx

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