HERB JELLY

Eating lots of apples? Save all the cores, peels and bits in a plastic bag in the freezer ... until you have at least 500 grams.

Then simmer just covered in water, for 20 to 30 minutes, to extract natural pectin to use as a base for homemade herb jellies. Strain and simmer the apple pectin juice with a quantity of sugar equal to half the quantity of juice for 5 minutes, then add a generous handful of finely chopped mixed herbs (mint / tarragon / rosemary / thyme, or whatever herbs you have to hand), plus a teaspoon of fennel seeds, pour into a small, sterilised glass jar and seal. Great much-appreciated present for foodiesy.

Recipe courtesy, NZ Gardener Garden Diary