4 pounds apples
2 quarts of water, more if needed
1 large bunch of rosemary
3 tablespoons black peppercorns
2 tablespoons cumin seeds
2 tablespoons coriander seeds
juice of 2 lemons
4 cups sugar
jelly bag (optional)
cheesecloth

Directions:
Scoop out the stem and flower ends of apples and quarter them, leaving peel and cores. Put them in a large saucepan and cover with water (there should be just enough almost to cover the fruit). Simmer, uncovered, stirring often, until fruit is very soft and falling about, 1 to 1 1/4 hours.

Prepare a jelly bag by dampening it and wringing it out. Alternatively, line a fine sieve with a clean damp cloth. Pour the apples into the jelly bag or sieve and let drip overnight into a large bowl. Note: Squeezing the fruit clouds the jelly.

Meanwhile, prepare the herb and spices: coarsely chop the stems and leaves of the rosemary. Put the peppercorns, cumin seed, and coriander seeds in a thick plastic bag and crush with a heavy skillet or rolling pin. Tie the rosemary and crushed spices in a piece of cheesecloth.

Measure the apple juice and pour it into a large pan. SImmer the juice uncovered, skimming off any froth, 5 minutes. Meanwhile, measure 2/3 cup sugar for each 1 cup of apple juice. Add the sugar to the juice and heat gently, stirring occasionally, until sugar dissolves. Add the lemon juice and the bag of herb and spices.

Bring to a rolling boil and cook to the jell point, 30 to 45 minutes, stirring often. Toward the end of cooking, skim off scum. Remove the herb bouquet, squeezing it against the side of the pot to extract all the flavors. Let the jelly cool for 4 to 5 minutes, then ladle it into a heatproof measuring cup. Pour the jelly into sterilized jars and seal.

Makes about 1 quart.

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