Apple rosemary and thyme jelly is a delightful and aromatic condiment that combines the sweet tartness of apples with the earthy, savory notes of rosemary and thyme.

Apple rosemary and thyme jelly is a delightful and aromatic condiment that combines the sweet tartness of apples with the earthy, savory notes of rosemary and thyme. This unique jelly offers a sophisticated twist on traditional fruit preserves, making it a versatile addition to both savory and sweet dishes.

The natural sweetness of apples balances beautifully with the herbal infusion, creating a delicate yet flavorful spread. Perfect for serving alongside roasted meats, cheeses, or simply enjoyed on toasted bread, apple rosemary and thyme jelly brings an enticing blend of flavors to any meal or snack.

Preserve Jar of Apple Thyme and Rosemary Jelly, clear golden and delicious.

It’s slow cooker season and we are all trying to be more careful with are fuel usage with rising costs.

This is fabulous Apple, Thyme and Rosemary Jelly recipe that I recently made in my slow cooker!

2lb Cooking Apples

4 fl oz cider vinegar

1 pt of boiling water

1 ¼ lb of granulated sugar

1 tablespoon of thyme leaves , stalkers removed, I chop mine a little.

2 tablespoons finely chopped rosemary.

Method

Put the slow cooker on high to heat.

Wash and dice the apples. There is no need to peel or core, just use the whole apple discarding and damaged or brushed areas.

Put the apples and vinegar in the slow cooker and cover with boiling water and leave for around 3 hours until the apples are soft.

Ladle the apples into a jelly bag or muslin. I tend to do this in the evening and tie the top of the

bag with string and tie to a kitchen wall cabinet handle and pop a bowl under and leave it to

strain overnight.

This stage cannot be rushed and you must not squeeze the bag or your jelly will be cloudy.

Leaving overnight as this removes the temptation.

The next day…..Place a small plate in the freezer.

Measure the liquid you have in the bowl and pour into a pan. I add 1lb of sugar for each pint of

liquid produced. Add the sugar to the liquid and heat gently, stirring to dissolve the sugar. Once

the sugar has dissolved, bring the liquid to a rapid boil for about 15 minutes until the jelly is at a

setting point.

To test if your jelly will set, remove the plate from the freezer and drizzle a small amount of the

liquid onto the plate. Wait a moment or so and then push your finger through the liquid. If it

creases up then this is a good indication that the jelly will set. If it stays in a liquid state, return it

to the heat and boil a little longer and repeat the test.

Skim any scum off of the top, as the liquid thicker the scum tends to collect around the edges

and this is easy to remove with a spoon.

Add the chopped herbs and stir them in. If the liquid is very hot the herbs will tend to float to the

top. So leave it to cool for approx 5 minutes and stir again.

Once the herbs are staying evenly distributed throughout the liquid, ladle into warm sterilized jars. Either put a lid on or add a wax disc and a cellophane pot cover. And leave them to cool. Label and date the jars. Store in a dark place.