Crab apple jelly

I love stocking the cupboard with crab apple jelly, It’s great spread on toast, dolloped onto porridge or served with pork. It’s a fantastic pinky orange colour.

It amazes me that no one else seems to pick the small, scabby looking apples, which you can find everywhere. It doesn’t take long to fill a bag. I usually come home with several bags full, late in September.

High in pectin, there is no need to use jam sugar with these apples. Try adding other wild fruits, such as blackberries to the mix.

Ingredients:

1kg crab apples

Up to 1kg granulated sugar

Water

Method:

Put the fruit into a large pan and cover with water. Simmer until the fruit starts to fall apart.

Strain through a muslin. Leave to drip for several hours or overnight, but whatever you do avoid squeezing or you’ll end up with cloudy jelly.

Measure the liquid and for every 600ml of 

juice, you’ll need 450 kg of sugar. Put the juice into a pan and bring to the boil.

Add the sugar and stir until dissolved.

Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 minutes, or until setting point is reached. This can take 40 minutes or more.


Pour into warm, sterilised jars.

 

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