Apple, Thyme & Rosemary Jelly

Preheat the slow cooker if necessary; see the manufacturer's instructions. Put the apples and vinegar into the slow cooker pot and pour over the boiling water. Cover with the lid and cook on high for 2-3 hours or until the apples are tender. Don't worry if the apples discolor.

Hang a jelly bag from a frame or upturned stool and set a bowl beneath it. Ladle the cooked apples and their juices into the bag and allow to drip through.

Measure the liquid and pour it into a large saucepan; for every 2½ cups liquid add 2 cups of sugar. Heat gently, stirring occasionally, until the sugar has dissolved, then boil rapidly for about 15 minutes until setting point is reached. Check with a candy thermometer or spoon a little of the jelly onto a saucer that has been chilled in the refrigerator. Leave for 1-2 minutes, then run a finger through the jelly. If a finger space is left and the jelly has wrinkled it is ready; if not boil for 5-10 minutes more and then retest.

Skim any scum with a slotted spoon, then stir in the chopped herbs. Allow the jelly to stand for 5 minutes.

Warm 3 clean jars in a low oven for 5 minutes. Ladle the jelly into the warm jars, cover the surface with waxed disks, add transparent jam pot covers, and secure with elastic bands. Label and store in a cool place. Once opened, store in the refrigerator. Serve with lamb.