Monday, January 03, 2011
Apple Rosemary Jelly
I had time over the holidays to make a batch of apple rosemary jelly, which goes very well with pork chops, sausages and anything venison. I picked the apples from my neighbour's tree, which hangs abundantly over my back fence, and made the juice last summer. The rosemary isn't local -- my friend Colin brought it back from his property on Hornby Island. Oh well, it's hard to be pure Saskatchewan in the middle of winter...
For a quicker method, buy a jar of apple jelly from the farmers' market. Melt the jelly in a saucepan, adding some fresh rosemary for flavour. Clean the jar and pour the jelly back into it to cool. Voila!