ROSEMARY JELLY

Makes 2 cups
served with lamb cutlets

1 kg cooking apples
Sugar
1 tablespoon lemon juice
3-4 springs rosemary

Clean apples with a cloth and roughly chop leaving skin and core on. Place apples in a heave large saucepan and just cover with water.
Cook apples until they are pulp like, stirring occasionally. Strain through a muslin bag overnight. Do not squeeze the bag. Measure the amount of liquid and add 3/4 cup of sugar for every 1 cup of liquid in a large saucepan.
Add lemon juice and cook, stiring until sugar dissolved. Bring to a rapid boil for 10 minutes or until mixture sets.
Pour jelly into hot, clean, dry jars and add a small spring of rosemary to each jar. set aside to cool before you seal.

rosemary jelly

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