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| Recipe Archive > Jams & Preserves > |
Sage & Bramley Apple Jelly
(Makes 4 jars)
This sparkling clear sage jelly offers a sweet-savoury conserve with a natural Bramley apple flavour which is fabulous with pork chops and free range sausages and a must for the Sunday pork joint, roast potatoes and trimmings.
Make sure the sage is as fresh as possible to ensure its distinctive scent really permeates the jelly, also chop it as finely as you can for professional looking results. Whitworths granulated sugar is perfect for this condiment as apples are particularly rich in natural pectin.
Equipment & Ingredients
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1.8kg (4lb) Bramley apples |
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25g (1oz) fresh sage (about 1½ packs of fresh sage available from supermarket fresh produce), finely and evenly chopped |
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Whitworths granulated sugar |
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Method
Remove the cores from the apples, then cut them into rough chunks without removing the skin. Place the apple in a medium sized saucepan with the water and lemon juice. Bring to just under boiling point. Reduce the heat to a low simmer and leave to cook for 35 minutes, until the apples are soft, stirring occasionally. Spoon into a jelly bag or muslin tied in a cradle shape suspended over a large bowl and leave to drain overnight. Avoid squeezing the bag or this will impair the clarity of the jelly later. The next day, measure the amount of juice and weigh out 450g (1lb) of sugar for every 600ml (1pt) liquid.
Pour the juice into a medium saucepan, bring to the boil and add the finely chopped fresh sage. Simmer for 5 minutes. Remove from the heat and stir in the sugar. Replace back on the heat and stir constantly until the sugar is dissolved. Bring up to the boil and boil hard, without stirring until setting point is reached between 2-10 minutes, test frequently (see tip) and skim off any scum and froth.
When it is ready, leave the hot jelly liquid to cool a little for about 25 minutes (to prevent the sage rising to the top of the jars). During this time you can prepare the jars. Wash them carefully in warm soapy water, rinse, drain and dry off the jars in an oven set at 140°C / 275°F / gas mark 1. Stir the jelly liquid once before you ladle it into the hot jars and seal.
Tip
Here are two methods of identifying the setting point of the jelly.
Using a sugar thermometer:
Setting point occurs at 105°C / 221°F.
Using the saucer test:
Spoon a small pool onto a cold saucer, allow to cool then nudge it with your finger: if it wrinkles and clings to the spot, setting point has been reached.
(Remove the pan from the heat when you do the saucer test or the jelly liquid may over boil)
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