A few years ago, Erik developed an interest in making all the jams, jellies and chutneys in our household, and who am I to argue, his newest find being Rosemary, Apple and Oregano Jelly.
This Jelly has a sweet, herby and slightly peppery taste, being made with a half and half mixture of our dessert apples and our John Downie crab apples, mixed with our own fresh Rosemary and Oregano (Erik’s favourite herb) and freshly ground, spicy black pepper.
These flavours complement cold, cooked meats and crisp-coated pork pies – it is so tasty as a big dollop on your plate alongside slices of rare roast beef, or thick slices of pork, or even turkey with a crunchy mixed salad and a crisp-skinned jacket potato, oozing with butter (forget the calories or your cholesterol count for a moment).
Rosemary, Apple and Oregano Jelly also really enhances the flavour of lamb, pork, chicken or sausages – particularly when grilling chops, kebabs or chicken portions, or cooking on the barbie. I melt the jelly slightly and brush it on the meat with a pastry brush. And I even add it to cooking sherry, freshly chopped ginger, a sprinkle of our dried chillis, (sometimes throw in a sprinkling of my favourite spice mix of the moment (Ras al Hanout), melt for a minute then brush on big crevettes or prawns before grilling. My all-time favourite food.
If you would like the recipe for the Rosemary, Apple and Oregano Jelly, please click here.
A final thought about the best strainers. Have a closer look for yourself: The Jelly Straining Kit, new improved model. Ideal for Vinegar, jams, jellies, and a myriad other foods.
Rosemary, Apple and Oregano Jelly is a lovely recipe from preserving expert, Charlotte Townend-Thomas, in a recent Country Homes & Interiors magazine.
- 1.8kg apples (half sweet apples, half crab apples - undamaged windfalls are fine)
- 1 tbsp lemon juice
- 900g granulated sugar
- 2 heaped tbsps each of dried rosemary and oregano
- 2 level tspn roughly ground black pepper
- Wash and, if necessary, scrub the apples. Halve and remove any brown spots or blemishes. Add to a pan along with 1.7 litres water and the lemon juice. Cover and cook on a very low heat for around 1 hour. Don't allow the mixture to boil.
- Mash the apples using potato masher and strain carefully through muslin. Allow to drip until all the juice has drained - this could take hours, or overnight (don't be tempted to squeeze it as this will result in a cloudy jelly).
- Return juice to the pan and gently warm, add the sugar gradually and stir until dissolved. Bring slowly to the boil and remove any scum, then add the herbs and black pepper. (If using shop-bought dried herbs reduce the amount as they are likely to be more pungent.)
- Bring to the boil and maintain a rapid frothing boil, until a set is reached. Pour into sterilised jars. If necessary, stir the jars a couple of times before they set firm to ensure an even distribution of herbs and pepper. Cool before putting lids on .
- Enjoy your Rosemary, Apple and Oregano Jelly.
As Erik is the expert in our kitchen at concocting jams, jellies and chutneys, I handed the recipe over to him, but agreed to type it up. It is brilliant with slices of cold beef, pork, chicken and turkey. And with these jellies, I often melt some and brush it over chops before grilling or cooking on the barbie.