Hundred House crab apple jelly

Makes approximately 4 x 250g jars

4lbs crab apples, rinsed and quartered ½ lemon cinnamon stick 1lb sugar per pint of cooked apples 6 rosemary sprigs

Place the quartered crab apples into a large pan with the ½ lemon and the cinnamon stick. Cover the apples with water plus an extra ½in. Place a lid on the pan and simmer until the fruit appears mashed, approximately 45 mins. Pour the fruit pulp and liquid into a muslin fruit bag and hang over a large bowl to drip overnight. Do not squeeze the bag, as this will cloud the end result. Measure out the apple liquid and pour into the large pan. Add 1lb of granulated sugar to each pint of liquid. Dissolve over a low heat, then turn up the heat and boil rapidly. At this point, add the rosemary sprigs. Boil for approximately 45 mins to achieve the set of the jelly. If using a probe, the liquid should be set at 105°C. Alternatively, put a spoonful onto a refrigerated cold saucer. If it sets, the mixture is ready. Pour into warm sterilised jars. Seal with a wax disc and a lid. The jelly should keep for several months in a cool, dark cupboard.