As far as I am concerned, there is no such thing as too much of a good thing. Last time I was faced with a glut of apples I did what any sensible person would do and got my jelly legs a dancin'. Beautiful golden apple jelly, glittering with flecks of fresh picked herbs. Some went to friends and family and the remainder went wonderfully, melted in the pan, with a juicy pork chop. It also makes a lovely substitute for mint sauce with lamb.
Apple & Garden Herb Jelly
makes about 9 x 300ml jars
6kg apples, chopped
3.5L water
zest of 2 lemons
large handful of herbs such as mint, parsley, tarragon, lemon balm, lemon verbena
Combine above ingredients and boil until pulpy. Strain overnight in a jelly bag or old pillowcase suspended over a large container. Discard solids and keep liquid.
juice of 2 lemons
strained apple juice
3.725 kg white sugar
Combine in a large saucepan and bring gently to boil. Stir to dissolve sugar and skim.
Bring to rolling boil and cook until it reaches setting point*. Stir frequently to prevent a skin forming and skim any solids that rise to the surface.
Cool about 20 mins then add two large handfuls of chopped herbs that include parsley, mint, tarragon and lemon verbena.
Decant into warm sterilised jars and seal.
* You can test for setting point by dropping some of the jelly mixture onto a plate that has been chilled in the freezer. If the jelly holds the line when a finger is drawn through it it has reached setting point.
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