Apple rosemary jelly

Scoop out stalk and flower end of apples. Quarter and leave core and peel intact. Cover with water in a saucepan and simmer uncovered until fruit is soft and breaking up, stirring often. It will take about 1 1/2 hours.
Line a large sieve with a clean cloth. Pour in apples and allow to drip through overnight. Do not apply pressure, as this will cloud the jelly.
Pound spices and tie them up in a piece of muslin with rosemary. Measure apple juice and pour into a large saucepan. Simmer uncovered, skimming any froth, for five minutes. Allow 135 g sugar to each cup of juice. Add sugar to juice and heat gently until sugar dissolves. Add lemon juice, herbs and spices.
Bring to rolling boil and cook 30 to 45 minutes until setting point is reached, stirring often. Test 5 ml on saucer and, when cool, push to wrinkle to check whether it is ready. Skim off scum.
Remove bag of spices, squeezing out any juice into the pan. Cool for five minutes, ladle into heatproof sterilised jars and seal.
Makes about 500 ml.