Apple, quince & rosemary hydrosol autumn jelly

Apple, quince & rosemary hydrosol – aromatic autumn jelly

Fruity. Spicy. Seductive.

When golden quinces and ripe apples release their full fragrance, sweet fruit meets Mediterranean spice. The delicate rosemary hydrosol , gently distilled with the @DiFUMA still , lends this jelly its special depth – clear, aromatic, and with a hint of wild herbal freshness.

The result: A jelly that captures autumn – velvety and luminous, with an elegant balance of sweetness, fruit and spicy freshness.

The scent?

🍏 Apple – round, fruity and familiar.
🍐 Quince – delicately tart, fragrant and golden yellow.
🌿 Rosemary – spicy, clear and invigorating.

Together they blend into an extraordinary taste experience: fruity and warm with a surprisingly fresh finish.

Use of apple, quince & rosemary hydrosol – autumn jelly

🍞 As a spread for bread – perfect with butter, cream cheese or strong cheese.
🍰 Perfect for refining desserts – a highlight with vanilla ice cream or panna cotta.
🍖 As an accompaniment to savory dishes – ideal with game, poultry or cheese platters.
🎁 A great gift idea – handmade, aromatic and full of natural energy.

One spoonful of this – and you'll taste sunshine, herbs and ripe fruit in perfect harmony.

With the @DiFUMA distillation system and your kitchen machine such as the Thermomix®, Monsieur Cuisine® or Bosch Cookit® you can easily produce the fine rosemary hydrosol .

Production of rosemary hydrosol

1.       Add 1 liter of water or distilled water to the mixing bowl of the Monsieur CuisineÒ or Thermomix® and Bosch Cookit®.

Fill 200 g / max. ¾ of the steaming basket with fresh rosemary tips or needles.

Recommendation: Briefly wash the rosemary "leaves" to remove dust and insects.

2.       To produce a rosemary hydrosol rich in essential oils, it is recommended that the steamer basket be well filled but loose to ensure that the steam can penetrate the needles well in order to optimally extract the essential oils.

3.       Also important: if using dried botanicals, moisten them slightly!

4.       Place the lid on the still (@DiFUMA) and start as per the instructions, depending on which kitchen machine you have.

• Thermomix®: 45 min. | Varoma® | Speed ​​1
• Monsieur Cuisine®: 45 min. | Steam cooking | Level 1
• Bosch Cookit®: 45 min. | 130 °C | Level 1

5.       After 15/20 minutes, the hydrosol drips into the collecting container .

 

Helpful hints:

  - Store hydrosols in dark, clean glass containers.

- Ideally, use glass containers with spray nozzles to minimize oxygen ingress.

- Keep the hydrosols cool at 9 to 14°C.

Without preservatives, hydrosols can be stored for 6 months to 2 years. Check regularly for cloudiness or mold.

- The bottle should be shaken vigorously before use so that the oils mix with the water.

Apple and quince jelly with rosemary

Autumnal delight in a glass – with homemade rosemary hydrosol for a subtle aromatic kick!

🧂 Ingredients for approx. 4–5 glasses of 200 ml each:

• 500 ml apple juice (naturally cloudy – for full aroma)
• 500 ml quince juice (fresh or direct juice)
• 2–3 tablespoons rosemary hydrosol
  (homemade – see note below)
• 1 tbsp lemon juice
• 500 g gelling sugar 2:1 or 3:1

👩🍳 Preparation:

1. Mix apple and quince juice, lemon juice and rosemary hydrosol in a large pot.
2. Stir in the gelling sugar, dissolve it completely and let it stand for about 10 minutes.
3. Bring the mixture to a boil and boil vigorously for at least 4 minutes .
4. Perform a setting test : Place a drop on a cold plate – if it sets, the jelly is ready.
5. Optional: Place a small sprig of rosemary in each sterile glass .
6. Pour hot liquid into sterile jars, seal tightly and turn upside down for a few minutes.

💡 Pay attention to the dosage! Rosemary hydrosol is very concentrated – just 2-3 tablespoons are enough for a whole jar of jelly.

🧀 Food pairing ideas:

• Goat cheese, Brie, Camembert
• Game dishes & pies
• Nut pastries
• On fresh sourdough bread with butter & sea salt
• A gift from the kitchen 🎁

📦 Shelf life:

Stored in a cool, dark place, it will keep for approximately 6–12 months. Once opened, keep refrigerated and consume promptly.