I do love herb jellies. So much so that I decided to try and make my own. Here is how I made my own Rosemary and Elderflower jellies:
- Pick some rosemary (I used 8 generous size stalks for 7 jars or jelly.
- Peel the rosemary leaves of the stalks (Save the top 4 cm of the stalks for later).
- Boil the rosemary leaves with 3 apples roughly chopped (pits and all) an enough water to cover the apples generously.
- Strain the liquid (you should get between 800ml and 1L liquid).
- Put the liquid back into a jam pan or similar (I actually use my wok as I don’t have a jam pan).
- Add enough sugar and gelling agent to make the amount of liquid you have jelly-like. I actually added 1kg of Jam Sugar (sugar with pectin added) and then found that I needed to add about half a sachet of pectin more because I didn’t want it sweeter but I needed it to be more jelly-like.
- Heat this up so that the sugar melts into the liquid and then leave it at a rollicking boil for about 10min.
- Leave of heat to cool down for about 15min and fill into sterilised jars.
This I decided to go while also making this years elderflower cordial. To be honest you can pretty much follow the above instructions but with 8-10 elderflower heads and also 3 apples.
I thought that the apples would mean that the whole thing would jellify easier. But I don’t think this really works. At least not for me.
While trying to find a recipe that would work for me I came across this page with more exact measurements for those who need this!