Herb jellies are extremely useful to keep in the kitchen cabinet, and they make welcome gifts. Top the jelly jars with a pretty circle of fabric for an old-fashioned, country look. Sage jelly goes well with roast game, while rosemary jelly is a good accompaniment to cold ham. Serve mint jelly with roast lamb, to make a change from the more traditional mint sauce. Make sure the jars are completely clean and have been warmed before filing them with the jelly.

3-4 pound tart apples, washed and aquartered Granulated or preserving sugar
Juice of 1 lemon
Selection of fresh, chopped herbs (such as rosemary, mint, chives, sage, thyme)
Green food coloring (optional)

1- Place the prepared appleas in a large saucepan with enough water to cover them. Slowly bring the water to a boil and then simmer for 1 hour. Stir the fruit gently several times while cooking.

2- Remove the pan from the heat and allow it to cool slightly. Suspend a jelly bag or chesecloth over a large bowl. Pour the apples and their juice into the bag and leave to drip for several hours. Do not squeeze the juice from the cheesecloth or the jelly will get cloudy.

3- Measure the juice and pour into a large saucepan. Bring to the boil. For every 1 pint of juice, add 1 pound of warm sugar. Stir over a medium heat until the sugar has dissolved.

4- Boil the jelly until it reaches a setting point of 220^oF. Add the lemon juice to the pan and remove from the heat. If you wish to color the jelly green, add a couple of drops of food coloring.

5- Pour the jelly into hot, dry jars and stir in the herbs of your choice. The jelly sets rapidly so you will need to work quickly. Seal and label the jars.

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