Kilner Recipe Book 2018

Rosemary Jam Ingredients 1 large handful of rosemary sprigs

900g / 2lb sour cooking apples, roughly chopped

900g / 2lb granulated sugar

Juice of 1 lemon

Method Strip the rosemary leaves from their stalks, scatter onto a baking sheet and place into a pre-heated oven 150°C (300°F / Gas Mark 2) for around 30-40 minutes. Once dried remove from oven and put to one side. Put the chopped apples, together with cores and pips into a Kilner ® Preserving Pan. Pour in 1.2 litres / 40 US fl oz of water adding the left over rosemary stalks. Bring to the boil then simmer gently for 30-40 minutes or until the apples have turned to mush. Then mash them with a potato masher. Measure the strained juice and calculate the amount of sugar needed; for every 600ml / 20 US fl oz of juice use 450g / 1lb of sugar (you should have about 1.2 litres / 40 US fl oz of juice). Put the strained juice, sugar, lemon juice and dried rosemary leaves into a saucepan and heat, stirring until the sugar has dissolved. Bring to a rolling boil and cook for 20 minutes or until the jelly reaches the setting point. Leave to cool for 10 minutes. Put the pulp into a jelly bag or muslin-lined sieve and leave to strain overnight.

Ladle into warm sterilised Kilner ® Jars, leaving about 1cm / 1/2 inch space between the lid and seal.

Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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