Homemade apple jelly with chopped cranberries for one-two flavor punch.
It’s that time of year when I instinctively begin to ration my homemade preserves. It truly is summer captured in a jar. In the photo, I’m holding one of my favorite concoctions: apply jelly infused with rosemary and punctuated with dried cranberries. Apple jelly is one of my unsung larder heroes, a jellied jewel of rich flavor.
To me store-bought apple jelly is a diluted impostor, a bottled blob of sugary pectin with little flavor to speak of. As a result, there is a true bias in the jam world. When I leave a jar of raspberry jam with a friend, eyes lights up. Should I share some peach preserves, the cooing ensues. But when I hand over my apple jelly, the reaction is similar to that of being offered a wrapped mackerel. Of course, that reaction is fleeting and rarely repeated if recipients actually open the jar and taste it. A healthy dollop on a warm biscuit has erased many a misconception on the worthiness of apple jelly.