Herb Jelly
Herb Jellies are a great way of using up that glut of apples, without all the fuss of peeling them.
You can make jellies with any of your favourite herbs and then use them as a condiment with roasts, spread onto chops when grilling, on sandwiches or to flavour sauces and gravies. I have found that sage or thyme work very well. You can even use lavender flowers to make a jelly to swirl through icecream or fill a cake.
Ingredients
8 - 10 lb apples (any sort or a mixture)
1 lb sugar for each 1 pint of juice which is produced.
1 tablespoon lemon juice per pint of juice
fresh and dried herbs or flowers
Method
Remove any bruised or damaged pieces of apple, do not peel or core.
Cut the apples into small chunks or slices, a processor makes this easier.
Put them in a large pan with sufficient water to just cover them,add a couple of tablespoons of dried herbs or lavender seed heads, bring to boil and cook until the apples are pulpy and soft. Allow to cool.
Pour boiling water over a jelly bag, then transfer the apples to the bag, being careful not to let any pieces slip down the outside. A second pair of hands is very useful here! Suspend the bag over a large bowl and leave to drip overnight - do not squeeze the bag.
The following day measure the juice produced - it will not look pleasant! - and put it in a jam pan To each pint of juice you will need a pound of sugar. Heat the juice and sugar gently until the sugar has dissolved, add the lemon juice. Bring to the boil and boil rapidly until setting point is reached. Scum will form on the surface and this can be carefully removed with a slotted spoon.
Meanwhile put the jars in the oven to warm. To test if the jelly is ready spoon a small amount onto a cold saucer, leave for a couple of minutes to cool and if the surface wrinkles the jelly is ready. Place a small knob of butter in the pan to get rid of the last bits of the scum. After a few minutes stir in a couple of tablespoonfuls of damp fresh herbs or lavender flowers. If using large leaves chop finely, or use as a sprig.
Pour the jelly into the jars and put the lids on immediately - a tightly sealed jar will last a couple of years in a dark cupboard (if you can keep it there! Label with variety and dae of making.