‘Strangely I really dislike earl grey tea to drink, but love it to cook with. The smoky, floral scent is wonderful in an ice cream or pannacotta and I love this jelly with duck or game, especially pheasant. Be sure to use good-quality tea with a strong scent,’ says Diana Henry.
Serves 5 x 225g jars
You will need
- Cooking apples 1.5kg, unpeeled and uncored
- Granulated sugar 900g
- Loose leaf earl grey tea 3 tbsp
- Chop the cooking apples roughly and put them into a preserving pan with 1 litre of water. Bring to a boil, stew the apples for 30-40 minutes, or until really soft. Put the pulp into a jelly bag, hang it up and leave it to drip over a bowl overnight.
- Measure the juice and add 450g of sugar for every 600ml of juice. Put both into a preserving pan and slowly bring to a boil, stirring to help the sugar dissolve. Boil rapidly until nearly at setting point (104.5°c), then remove from the heat.
- Put the tea in a bowl with 100ml of boiling water and leave for 15 minutes. Add this to the apple juice, pouring it through a strainer, and boil again, this time going right to setting point. Do the wrinkle test (spoon some jelly onto a cold plate, refrigerate for a couple of minutes then push it with your finger to see if it wrinkles). Skim off any scum. Pot in warm, dry sterilised jars, cover with waxed paper discs and seal. This keeps for a year. Refrigerate once opened.
Salt Sugar Smoke by Diana Henry is published by Mitchell Beazley and available from all good retailers, priced at £20.
Following head chef residencies around the world and a short spell on luxury yachts, David Koeman has dropped anchor at Constantine Bay to captain the kitchen at Treglos Hotel