AUCHENDEAN LODGE Dulnain Bridge, Inverness-shire. PH26 3LU Highlands of Scotland UK tel/fax #44 (0) 1479 851 347 e-mail: hotel@auchendean.com

Rosemary Jelly

5 lbs cooking apples, peeled & sliced (2.25Kg)
1 pint water
4 tablespoons rosemary leaves
8 Fluid oz malt vinegar (250ml)
Granulated or preserving sugar

( Yield should be about 7lbs)

Apples plus water into a preserving pan with half the rosemary.

Bring quickly to boil.

Reduce heat and simmer for 45 minutes until the fruit is soft.

Add vinegar and bring to boil for 5 minutes.

Cool, then drain through muslin bag overnight. (discard pulp)

Measure the juice and add 1lb sugar for every pint.

Place sugar and juice in cleaned pan, and gently heat until the sugar is dissolved.

Boil briskly for 10 minutes – if you have a thermometer, check it has reached setting point.

Sprinkle on remaining rosemary, and bottle in jam jars.

NB: it will appear that the jelly will never set, but it does!

NNB: Mint jelly can be made in exactly the same way using 5 tablespoons finely chopped mint.