Prep
30 minsBake
1hr 30minsServes
2kgDifficulty
Easy About
A delightful tangy spread with a fragrant, woody hint of Rosemary. This would be a great addition to your Sunday Roast Chicken or Lamb.
Place the fruit in a large pan with half of the rosemary and 2.5l (4½ pts) of water. Bring to the boil and simmer gently for 1¼ hours until the fruit is soft.
Pour into a jelly bag and strain into a bowl for about 3-4 hours, then discard the pulp.
Measure the liquid and return to the pan adding 450g (1lb) Tate & Lyle Fairtrade Preserving Cane Sugar for every 600ml (21floz) of liquid.
Heat gently, stirring until the Tate & Lyle Preserving Sugar has dissolved then bring to the boil and simmer rapidly for 10-20 minutes until setting point is reached.
Remove from the heat, skim off any surface residue then gently stir in the remaining finely chopped rosemary. Transfer to hot and sterilised jars, then seal, label, and store in a cool, dark, dry place.
Ingredients – 4 items
1
Orange
Halved & sliced into semi circles
Lemon
Halved & sliced into semi circles
Rosemary
Chopped & fresh
Preserving sugar
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