The Pioneer Woman Tasty Kitchen
Profile Photo

Apple Rosemary Jelly

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Amazing, AMAZING use of GARBAGE. Seriously. You use the peels and the cores of apples (from pie making, sauce making, etc.) and icky apples you don’t want to eat, to make this ridiculously delicious jelly. Way better than my much-requested Raspberry Jam!

Ingredients

  • 4 pounds Ugly Apples, Cores, Seeds, Peels
  • ½ cups Lemon Juice
  • 6 cups Fresh, Cool Water
  • 6 sprigs Fresh Rosemary
  • 3 pieces Cheese Cloth Or Jelly Bag
  • 4 cups Sugar (or Amount Equivalent To The Amount Of Juice You Strain)
  • 8 jars Clean, Sterilized Half-Pint Canning Jars, Lids And Rings

Preparation

This recipe is all about generalizations. I say 4 pounds of apples and 4 cups of sugar because that’s about what I had the last time I made it. You will probably have different amounts.

All you really need to understand is: Use all the peels and seeds you can, because that is where the natural pectin is. I make this recipe in conjunction with making pies and applesauce. I have really ugly apples (go read the post at the related blog post link) and need a use for the ones we don’t eat. So the icky apples that I reject for pies and sauce plus the peels and cores from the apples for the pies all go into the jelly pot. I still marvel that I get something this good out of garbage!

Cook apples, peels, cores, lemon juice, fresh water and rosemary all together over lowest heat until everything is really soft (about 60 to 90 minutes), then strain through several layers of cheesecloth or use a jelly bag (which I have never laid eyes on, but know they exist. I use cheesecloth) for several hours or overnight. Do NOT press the solids at all, as this will make your juice cloudy. Just let it drain.

Measure the amount of juice you get after several hours of straining and add an EQUAL AMOUNT of sugar. That’s a 1:1 ratio of juice to sugar.

Bring the juice and sugar to a full, rolling, frothy boil in a large heavy pot and cook until a candy thermometer reads 220 degrees F. (Be sure to check the accuracy of your thermometer every few years by putting in boiling water. It should read 212 degrees F. Mine is off by 2 degrees and I know that and adjust. Two degrees can make a difference when making jelly!)

Skim off the foam. This matters more for jelly than jam, as the foam will be visibly suspended in the clear jelly. You don’t really see it in jams. It is harder than I thought to skim it (any suggestions?) and you can see a bit of it in my photo.

Ladle into clean, hot, sterilized jars, leaving 1/4″ of headspace at the top. (I always have a few more jars than I think I will need. Any jars that are partially filled go into the refrigerator for immediate eating!)

Wipe rims and seal. Heat process in a water bath or steamer for 10 minutes. Refrigerate any jars that don’t seal.

Simply to die for.

11 Comments

You must be logged in to post a comment.

Profile photo of FarmWifeGina

FarmWifeGina on 10.19.2011

I have no idea what I did wrong, but this turned out more like some kind of caramel candy than jelly. So now I have 3 half jars (I filled the jars up, but by the time I put the lids on, it shrank down) of caramel that I may or may not be able to get out of said jars. Help?

Profile photo of jenmenke

jenmenke on 1.24.2011

I’m not sure, but I would think that would work just fine as long as you used several layers of cheesecloth so that it would be super clear — that’s what I love about this: it’s so pretty, too. If you try it, let me know. I’m just not all that familiar with a steam juicer so I can’t say for sure.

Profile photo of soptichchick

soptichchick on 12.21.2010

Hi there! I made this amazing jelly last year and gave it as gifts this year and it was a HUGE hit! Thanks so much for the recipe.
I was also wondering what your thoughts are on using a juicer instead of cooking everything down on the stove. I have an old steam juicer and if I throw the apples and rosemary in there (or even just the apples) and run the juice that I get from that through the jelly bag, couldn’t I just add the lemon juice and sugar and a little cheesecloth bag tied up with rosemary in the pot when I make the jelly?
Any thoughts you may have would be great! Thanks again.

Profile photo of Allison at Novice Life

Allison at Novice Life on 6.20.2010

I live on an apple orchard so I cannot wait to try this come harvest time!

Profile photo of foodierachel

foodierachel on 1.26.2010

This jelly turned out great- but mine didn’t have enough pectin to set on its own, so I had to add some. It is delicious though- I’ve had it on toast and as a glaze on some pork chops. Delish!

3 Reviews

You must be logged in to post a review.

Profile photo of Anne {teach eat love}

Anne {teach eat love} on 8.20.2012

Got half a bushel of apples from the farmers’ market for applesauce and was left with a ton of peels and cores. So glad I found this recipe – the jelly is a gorgeous golden color and tastes delicious. The rosemary flavor is a little too understated for me; will prob add a bit more next time.

Profile photo of karen0430

karen0430 on 11.25.2010

I tried this yesterday. it was fun and simple. it took a long time for it to jel, so i added a small box of raspberry jello, and it worked like magic! the jelly is beautiful the kids LOVE the way it tastes. i’m giving it to people for Christmas! i’m going to try it gain, with different kinds of Jello!!

Profile photo of pclairep

pclairep on 10.12.2010

i wrote a review of this recipe when i first tried it last year and it was a huge success. i gave it away for chirstmas presents and this year people are asking for it again. you just got to get the temp up to that 220 and it works perfectly.

Related Recipes

Mom’s Homemade Salsa
Profile Photo by Chanda | My Farmhouse Table in Canning
Mom's Homemade Salsa with Fresh Tomatoes is an easy canned salsa...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Intermediate


Grandma’s Dill Pickles
Profile Photo by Jennifer Locklin in Canning
Our family's favorite dill pickles! Packed with garlic and fresh dill,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Pickling with Lemon Juice
Profile Photo by Sadia Malik in Canning
Vinegar-free sweet dill pickles with lemon juice.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Rustic Quince Apple Jam
Profile Photo by Kate Ireland | peck of pickles in Canning
Rustic quince apple jam uses quinces with the skins on to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Black Cherry Jam with Pepper
Profile Photo by Penelope in Canning
From sweet, firm and juicy cherries. Add some pepper and make...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy