Make it without the herbs for a tangy apple jelly for toast, or with herbs to accompany roast meat - or to glaze it. personally I rather like rosemary and apple jelly on my toast too.

sterilise your jars and lids by first washing thoroughly in soapy water then placing in a 120°C oven for 12-15 minutes

Ingredients - makes about 5 jars 2kg bramley apples 500ml bottle Sandford Orchard cider 1 litre water grated zest & juice of 2 lemons 1kg Traidcraft granulated sugar 1 large sprig sage + 1 tbsp chopped sage 1 large sprig rosemary + 2 sprigs that will fit in the jars 5-6 sterilised jars

Method

1 Wash the apples and cut into chunks of about 3cm size (no need to peel or core them). Place in a large pan with finely grated lemon zest, water and cider - which should barely cover the pieces. Bring to simmering point and cook for 15-20 minutes until the apple is soft and pulpy. Allow to cool a little. Line a large sieve or colander with a clean tea towel and sit it over a deep pan, pour all the apple pulp carefully into it and allow the juice from the apples to seep through and be collected overnight.

2 You should have approximately 1.2litres of juice - add the juice of both lemons to this. At this point, divide the juice equally into 2 pans and add 500g granulated sugar to each. Place both pans over a gentle heat and stir until the sugar has dissolved completely then add a sprig of rosemary to one and sage to the other.

3 Bring the jelly to a rolling boil and cook for 10-15 minutes then start to test to see if it has achieved setting point by putting a few drops onto a chilled saucer (if wrinkling when pushed with a finger it is ready). Once ready remove from heat and discard the sprigs of herb. Now add chopped sage to the sage pot and stir in before pouring into sterilised jars. Place sprigs of rosemary into a further two jars and pour the jelly in to cover. Lid them immediately and store for at least a month before using. Refrigerate them once opened.