Savory Herb Jelly

4 lb. cooking apples or crab apples, roughly chopped
4 cups water
1 cup wine vinegar
A good handful of fresh SAVORY
1 cup sugar per cup of juice

Boil the cooking apples with the water and vinegar in a large preserving pan. Add the fresh herbs and simmer. Cook until the apples are soft. Strain through cheesecloth overnight. Measure the juice, return to the saucepan and add the sugar. Stir to dissolve the sugar, then boil until setting point is reached, taking care not to let it boil over. Allow to cool for 10 minutes. Pour into clean, sterilized jars and add a few leaves as decoration, if desired. Seal, label and date. Store in a cool, dark cupboard.

Makes about 4 lbs.


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