Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
About Hattie Ellis
Hattie Ellis is the author of nearly a dozen cookbooks, including her most recent title, Spoonfuls of Honey. Her work has appeared in the UK’s The Times, Telegraph, and Financial Times, among other publications. She has also worked for Maggie’s Cancer Caring Centres, exploring the connections between food and health. Ellis lives in London and East Sussex. @HattieEllis