Herbed Apple Jelly
Capture the essence of autumn with this Herbed Apple Jelly, a delightful blend of sweet, tart, and aromatic flavors. Crafted from fresh apples, this jelly achieves its silky texture with natural pectin from the fruit’s peels and cores, and it’s infused with sprigs of fresh rosemary and thyme for an earthy, herbaceous twist. Perfectly balanced with a splash of lemon juice, it’s simmered to perfection and sealed in jars for long-lasting enjoyment. This homemade jelly pairs beautifully with crusty bread, sharp cheeses, or roasted meats, making it a versatile addition to your pantry. Whether gifting to loved ones or elevating your breakfast spread, this Herbed Apple Jelly is a seasonal treasure that’s as simple as it is elegant.
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Ingredients
- 4 lbs apples
- 5 cups water
- 3 cups granulated sugar
- 0.25 cup fresh lemon juice
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Directions
Step 1
Wash the apples thoroughly and cut them into quarters. Do not peel or core them, as the peels and cores contain pectin that helps the jelly set.
Step 2
Place the apple quarters into a large saucepan and add the water. Bring to a boil over medium heat, then reduce the heat to a simmer. Cover and cook for 1 hour, stirring occasionally, until the apples have softened and broken down.
Step 3
Line a large bowl or pot with a fine-mesh sieve or cheesecloth. Carefully pour the cooked apple mixture into the sieve and let the liquid strain through into the bowl. Do not press or squeeze, as this can make the jelly cloudy. Let it drip for several hours or overnight if possible.
Step 4
Measure the strained apple juice. You should have approximately 4 cups. Adjust the sugar quantity to match the juice measurement if needed, maintaining a ratio of 1 cup of sugar for every 1 cup of juice.
Step 5
Pour the strained apple juice into a large, clean saucepan. Add the granulated sugar and lemon juice. Stir to dissolve the sugar over medium heat.
Step 6
Tie the rosemary and thyme sprigs together with kitchen twine and add them to the saucepan.
Step 7
Increase the heat to high and bring the mixture to a full rolling boil. Cook for 15-20 minutes, stirring frequently, until the jelly reaches 220°F on a candy thermometer or passes the 'sheeting' test (dip a spoon into the jelly and allow it to drip; if the droplets merge into a sheet, it's ready).
Step 8
Remove the saucepan from heat and carefully discard the herb sprigs.
Step 9
Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims clean, apply the lids, and process in a boiling water bath for 10 minutes to seal.
Step 10
Remove jars from the water bath and let them cool completely at room temperature. Check the seals and store in a cool, dark place. Refrigerate after opening.
Nutrition Facts
| Serving size | 3678.4 grams (3678.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3250 |
| Total Fat 3.10g | 4% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Total Carbohydrate 854.20g | 311% |
| Dietary Fiber 44.40g | 159% |
| Total Sugars 790.90g | |
| Protein 5.40g | 11% |
| Vitamin D 0IU | 0% |
| Calcium 195mg | 15% |
| Iron 3mg | 14% |
| Potassium 2018mg | 43% |
Source of Calories