Our neighbour Susan kindly gave us the last of her Bramleys from last year and they needed immediate processing.
We decided on a quick apple and rosmary jelly.
Its really simple, just boil the apples in a little water till they break down into a mush, strain through a jam bag overnight.
Save the juice and add the same weight of sugar and bring to setting point (about 105C).
We then let it set till slightly sloppy and added chopped fresh rosemary, this means the rosemary keeps its colour and is suspended all the way through the jelly rather than on top.
Were having ours with fennel and onion braised pork belly and cavalo nero.