The Hundred House Hotel Recipe

Crab Apple and Rosemary Jelly

You will need:

  • Crab Apples 250g
  • Water
  • Sugar
  • 1 Lemon
  • 3 tbsp of picked Rosemary

Begin by washing the apples and removing all of the stalks. Then place in a saucepan and cover with water. Bring to the boil and simmer for half an hour.

Once cooled, strain the pulp through a piece of muslin; this will help to keep the jelly nice and clear. Don’t be tempted to squeeze the pulp through the material as this will also make for a cloudy juice. Straining through a sieve is also a no no!

When measuring the Sugar, you need to aim for 7 parts Sugar to 10 parts Crab Apple juice.

Add the juice from the Lemon and the Sugar. Boil the mixture. While this is boiling, skim any white froth that rises to the surface (this again will help to keep it clear). Keep testing the jelly with a spoon to see if it is beginning to set.

As the jelly is cooling, pour over the Rosemary sprigs into sterilized jars.

Chef Stuart Phillips at The Hundred House Hotel, Shropshire

Q. Favourite ingredient and why?

A. Oysters, so fresh, just like diving into the sea and great with Muscadet

Q. Favourite meal at home?

A. Roast Shoulder of Shropshire Lamb

Q. If you weren’t a chef, what would you be?

A. A motorcycle racer

Q. Favourite Chefs?

A. The Roux Brothers

Q. Best meal you’ve ever had?

A. Five course menu at Les Crayeres in Reims, 1990 with my parents, Henry and Sylvia

Q. Favourite cookery book?

A. French Provincial Cooking by Elizabeth David

Q. Favourite wine?

A. More of a Beer drinker, but any fine Burgundy, red or white

For information about dining at The Hundred House Hotel in Shropshire please click here, or telephone 01952 580240.

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