How To Make Apple and Rosemary Jam

Homemade Jam Recipes

Ingredients: Apple and Rosemary Jam Recipe

Photo of Cider Apples4 lb / 1,800 grams of sharp cooking and eating apples (using a mixture of different apples, such as Braeburn, Bramleys, Cox's Orange Pippin, Gala, Granny Smiths) and Russet
4 1/2 lb / 2,000 grams of white sugar
15 fl oz / 450 ml of tap water
5 good-sized sprigs of freshly picked rosemary leaves (reduce this quantity if you prefer a milder rosemary flavour)
1 or 2 bay leaves (this is optional)
2 lemons
1 orange
1 teaspoon butter

Method - What To Do

Although apple and rosemary jam is still a sweet preserve, the distinctive rosemary flavour does mean that it is best served with cold meats or cheeses, being treated as something of a savoury marmalade.

Photo of RosemaryWash all of the mixed apples, before peeling and dicing, discarding the actual cores. Place the chopped pieces of fruit into a large saucepan and squeeze on the juice of the two lemons and the orange - this will immediately stop any discolouring. Mix in the sugar and pour on all of the water. Then place the saucepan onto a fairly low heat and stir the mixture to start the sugar dissolving process.

Stir occasionally as the mixture warms up, being careful not to break up the apple pieces as they soften. When you can clearly see that all of the sugar has been dissolved into the water and apple juices, increase the heat and allow the mixture to boil for around five minutes. In the meantime, finely chop the rosemary, after first removing the leaves from the central woody stem.

Reduce the heat underneath the apple jam mixture and combine with the chopped rosemary leaves (and optional bay leaves), mixing lightly. Allow the pan to simmer away for ten to 15 minutes, until the apple starts to break up (you can mash it slightly if a smoother consistency is desired).

After this time, the natural pectin should be at its optimum level and the jam should appear thickened and sticky, being ready to test. Place a small amount on a cold plate and leave for a minute to cool, and hopefully set. If a skin starts to appear and it ripples when poked with your finger, the apple and rosemary jam is ready to set. However, if it still seems to be a little on the runny side, then continue to simmer the mixture for a few minutes longer and carry out this test once more, and again if appropriate.

When the jam's setting point has arrived, take the mixture off the cooker, fish out the bay leaves and mix in the knob of butter. This will allow any unsightly foam or scum to dissolve in the mixture, rather than sitting on the top. Leave the apple and rosemary jam for five or ten minutes, so that it cools down slightly, before placing in the jam jars (sterile). This will result in the fruit pieces being more evenly spread within the preserve.

Apple and Rosemary Savoury Jam / Chutney Recipe - More Chutney Recipes.