I was passing the village fruit shop the other day and came accross these HUGE cooking apples. Just had to buy them for some jelly making. So I’m afraid it’s recipe time again, l just have to share this lovely lavender jelly with you. It is fabulous with roast chicken and also on those cold chicken sandwiches next day. So easy to make, l have become a fiend in the kitchen with my jelly making these days!!
LAVENDER AND THYME JELLY
1.1k cooking apples
600ml white vinegar
5 tablespoons of chopped fresh thyme and lavender
Roughly chop the apples (just leave on skins and cores etc) and put into a pot with the herbs and 600ml of water. Simmer gently for about 30 minutes (or until all squishy and pulpy) add the vinegar and boil for another 5 minutes.
Pour into a jelly bag and let hang over a bowl to drip overnight.
Disgard pulp and measure the liquid in the bowl and return to your pot with 450g of sugar (not jam sugar, just the normal stuff) for every 600ml of liquid.
Heat gently til sugar has disolved then boil rapidly for about 10 minutes til the setting point has been reached.
Scoop off any scummy stuff on top then let it cool a bit before you stir in the chopped up lavender and thyme. You need to do this so that the little herby bits will be evenly distributed and not just float to the top of the jars.
Pour into jars (stir again to keep those herbs mixed well) and seal.
yummy and just look at that colour!
So there you go, a bit of kitchen therapy for you this morning with this easy lavender and thyme jelly.