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Apple and rosemary jam

updated

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Ingredients for 1 servings:

  • 500 g apples
  • 1 sprig(s) rosemary
  • ½ lemon(s), juice
  • 250 g gelling sugar, 2:1
  • e.g. rum or white wine
  • 4 sprig(s) rosemary, as decoration in the glasses

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

For 4 small glasses

Peel the apples and cut into pieces. Add the lemon juice, preserving sugar, and rosemary sprig to the apples and stir. Cover and let the apples stand for a while, perhaps overnight. For impatient people like me, 1-2 hours is enough. Combine everything in a saucepan, stirring constantly, and bring to a boil. Let it simmer for 5 minutes. Then remove the rosemary sprig. The jam can now be pureed as desired, or not, and can be poured into jars while still hot. I add a small rosemary sprig to each jar as a garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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