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Peach & rosemary jelly
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Prep Time:
5 minutes
Cook Time:
125 minutes
Total Time:
130 minutes
Ingredients:
  • 7 (about 1kg) slipstone peaches, halved, stone removed, chopped
  • 170g apple
  • 2L (8 cups) water
  • 196.88 gm fresh lemon juice (about 3 lemons), seeds reserved
  • 675g (3 cups) white sugar
  • 3 sprigs fresh rosemary
Instructions:
  • In a large saucepan, combine peaches, apple, water, lemon juice, and reserved seeds. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
  • Prepare a large sieve by lining it with two 30 x 30cm pieces of muslin and set it over a big bowl. Pour the peach mixture into the sieve and allow it to cool for 15 minutes. Refrigerate for 6 hours or overnight to drain until you have approximately 1 liter or 4 cups of liquid.
  • Strain out the pulp. In a large saucepan, mix together the liquid and sugar over low heat for 5 minutes until the sugar has dissolved. Increase the heat to medium-high and gently bring it to a boil. Reduce the heat to medium and simmer uncovered for 1 hour until the jelly reaches the setting point. Test by placing a teaspoon of jelly on a cold saucer in the freezer for 2 minutes until it cools to room temperature. Run your finger through it - if the surface wrinkles and the jelly separates into two portions, it is ready.
  • Take jelly off the heat and let it rest for 10 minutes. Remove any foam using a spoon. Stir in rosemary sprigs, then pour into clean, dry jars. Seal and flip the jars for 2 minutes. Return them upright and let them cool completely. Label and store in a cool cupboard.

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