Photo: Rosenzweig, CC BY-SA 3.0 · source
Jelly · From Bladwijzer
Whitebeam and rosemary jelly
- Makes: ± 4 jars of 250 ml
- Time: 1 hr + 3 hrs dripping + overnight freezing
- From: Swedish whitebeam
Ingredients
- 750 g Swedish whitebeam berries, stripped from the stalks
- 500 g sour apples
- 750 ml water
- 1 sprig rosemary
- juice of 1 lemon
- sugar: 800 g per litre of juice (± 700 g)
Method
- Strip the berries from the stalks, rinse them and put them in the freezer overnight.
- Chop the apples, skin and core included. Put them in a large pan with the frozen berries, the water and the rosemary.
- Bring to the boil and simmer gently for 30 minutes, until the berries fall apart. Never eat the berries raw.
- Tip everything into a wet cloth over a bowl and leave to drip for 3 hours. Do not squeeze, so the jelly stays clear.
- Measure the juice and put it in a clean pan with the lemon juice. Add 800 g sugar per litre of juice and stir until it has dissolved.
- Bring to the boil and boil hard for 10–15 minutes. Test for a set: a drop on a cold saucer should wrinkle after a minute when you push it with your finger.
- Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.
Storing: A year in a cool, dark place; once opened, in the fridge. Good with cheese, game dishes or roasts.