HERB JELLIES-APPLE
Piquant herb jellies are versatile accompaniment to roast meats, poultry and game, cold cuts, and raised pork or game pies.
BASIC APPLE JUICE STOCK – BASIS TO MOST JELLIES
25 large cooking apples (about 5kg) washed and roughly cut up incl. peel and cores
10 cups water
10 cups distilled white vinegar.
METHOD:
To make the basic apple juice stock, put the prepared apples and water in a stainless-steel or enamel preserving pan. Simmer for 45min, or until soft and pulpy. Add the vinegar and cook for 5min. Meanwhile line two large nylon sieves or colanders with several layers of scalded muslin or scalded tea towels and place them over two large bowls. Pour the apples and the liquid into the lined sieves and allow to drain overnight undisturbed. Do not press the fruit or squeeze as this will make the jelly cloudy.
FOR MINT OR SAGE JELLY ( about 4 jars of 250ml each) (70)
3 tablespoons fresh mint or sage leaves
4 cups basic apple juice stock
3 cups sugar
Natural green food colouring (Optional)
Dip the mint or sage in boiling water for 2-3 seconds, then rinse them under cold water. Pat the leave dry with paper towel and chop them finely. – there should be about a tablespoon. Pour the apple juice stock into a large heavy-based saucepan, add the sugar and stir over low heat until all the sugar has dissolved. Bring the mixture to a full rolling boil and boil for 5-10min. Remove the pan from the heat and test if the setting point has been reached.. When the jelly will set, quickly skim the scum from the surface, stir in the chopped mint or sage and a few drops of green colouring, if used. Pour into clean, warm jars and cover immediately with waxed paper discs. When the jelly is cold, label and date the jars and store them in a cool, dark airy cupboard.
FOR ROSEMARY OR THYME JELLY
8-10 small fresh rosemary or thyme springs do not chop, keep in sprigs, rest same as for mint or sage jelly. Do not use the green colouring.
Posted by: Rina Kleinhans
