Apple, calvados and rosemary jelly recipe
Apple, calvados, and rosemary jelly – an autumn treat worth the wait. Perfectly balanced sweet and sharp flavors.
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Cooking tools:
- Preserving pan
- Jelly bag
- Cheesecloth
- J-cloth
- Broom handle
- Clothes horse
- Strong string
- Elastic band
- Candy thermometer
- Digital probe thermometer
- Kitchen scale
- Jam jar
- Ladle
- Mixing bowl
- Saucepan
- Saucer
- Freezer
- Stove
- Chef's knife
- Cutting board
- Colander
- Spoon
- Kitchen shears
Ingredients
- 3kg cox apples (or similar British seasonal apples)
- 2kg bramley cooking apples
- About 2-2.5kg granulated sugar
- 150ml calvados or cider brandy
- 100ml cognac (or an extra 100ml calvados/cider brandy)
- 4 large fresh rosemary sprigs, plus extra to decorate
- 5 lemons
- You’ll also need…
- Strong string
- About 4-6 jelly bags or some squares of muslin or 4-6 J-cloths
- Enough sterilised jam jars for up to 3 litres jelly
- Sugar thermometer or digital probe thermometer
- Broom handle or clothes horse (see step 3)
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