In a clean jar or sealed 250ml container, measure 125ml boiled and cooled water and add ½ teaspoon calcium powder (from your low methoxyl pectin pack).

Seal and shake well to combine.

Set aside, then shake again right before you measure out the calcium water, because it settles.

In a small bowl, mix 1 tablespoon low methoxyl pectin into 200g of the sugar (Sugar No.1) until it’s evenly distributed.

This prevents clumping later. In a second bowl, combine the remaining 300g sugar (Sugar No.2) with ¾ teaspoon table salt.

Juice the lemons: Juice 4 medium lemons and set the juice aside. You’ll need 4 tablespoons of lemon juice during cooking.

Strip the leaves from 1 large bunch fresh mint and 6–8 sprigs fresh rosemary.

Set aside roughly half of the mint and rosemary leaves for later, because you’ll add them fresh at the end.

Put the remaining herbs into a medium heatproof container.

Combine 600ml cloudy pure apple juice and 400ml apple cider vinegar, then bring it just to the boil in the microwave or on the stovetop.

Pour the hot liquid over the herbs and leave to steep while you prep the apples.

Peel and core 5–6 large Granny Smith apples, then dice to make 600g chopped apple.

Keep the lemon juice nearby and drizzle up to 2 tablespoons over the apples as you go, tossing gently to coat. This slows browning and keeps the flavour fresh.

Strain the steeped herbs through a fine mesh sieve into a 4–5 litre heavy-based stainless-steel pot with a lid, then discard the herbs.

Add the 600g diced Granny Smith apples to the pot.

Cover with the lid and cook over medium heat until the liquid comes to the boil and the apple just starts to soften, stirring occasionally with a wooden spoon or silicone spatula.

While the apples soften, finely chop the reserved mint and rosemary leaves and set aside.

Once the apples have started to soften, remove the lid and increase the heat to high.

Gradually add Sugar No.1 (the 200g sugar mixed with 1 tablespoon LM pectin), stirring continuously so the pectin disperses evenly and doesn’t clump.

Measure and add 4 teaspoons calcium water, then add 4 tablespoons lemon juice, stirring to combine.

Keep stirring as you add Sugar No.2 (the remaining 300g sugar mixed with ¾ teaspoon salt).

Bring the low sugar apple rosemary mint jam to a rolling boil, meaning it keeps boiling even while you stir.

Once the jam is at a rolling boil, start a timer for 90 seconds and keep stirring so it doesn’t catch on the base of the pot.

After 30 seconds, stir in the chopped rosemary.

At the end of the 90 seconds, stir in the chopped mint, then remove the pot from the heat.

A light foam will form on the surface. Skim it off with a spoon before ladling the jam into jars, or stir in 1 teaspoon butter to disperse it (note this makes the jam non-vegan).

Ladle the hot jam into clean jars or containers using a ladle, leaving 5–10mm headspace.

Wipe the rims with a damp cloth and seal the lids until just tight.

If you’re storing in the fridge, cool the jars on a tea towel, then refrigerate and use within two weeks.

For freezing, let the jam cool until just warm, then portion into freezer-safe containers or freezer bags.

If using bags, sit each bag in a large cup, fold the edge over the rim, spoon in the jam, seal and press out air, then freeze flat on a rimmed baking tray before stacking.