Mint, Sage or Rosemary Jelly
From: Gisele, Aylmer, Quebec, Canada
Comments: If desired, replace mint with sage or rosemary, and get a sage jelly [to serve with pork] or a rosemary [to serve with lamb] jelly.
IngredientsPreparation
  • Apples [as firm as possible]
  • Sugar
  • 1 fresh mint bouquet
  • Water
  • Cut unpeeled apples into quarters, leaving stems and seeds; transfer into a heavy-bottom casserole, measuring 1 cup [250 mL] water for every 3 cups [750 mL] cut apples.
  • Cover and cook for 30 minutes; transfer into a jelly bag and leave to drip overnight.
  • The day after, measure juice; measure the same quantity [cups] of sugar.
  • Bring to a boil; boil for 5 minutes over high heat before adding sugar, a little at a time, without stopping mixture from boiling.
  • When sugar is completely dissolved, add mint bouquet [which will be removed when jelly is done] to liquid.
  • Bring to a boil over high heat, scumming.
  • Boil for 5 to 10 minutes, until of jelly consistency.