This jelly is delicious both as a sweet treat for toast, or flavoured with rosemary to accompany a Sunday Roast
We’ve borrowed this recipe from BBC Good Food- a brilliant website stuffed with great recipes to try. Crab apples are always plentiful this time of year- especially because no one really knows what to do with them. This jelly is delicious both as a sweet treat for toast, or flavoured with rosemary to accompany a Sunday Roast. So get outside right this instant, grab an armful of crab apples, and make some jelly! You can use old sauce and jam jars- clean them up and sterilize them by filling with boiling water. If you don’t have a jelly bag or muslin for straining, a clean old t-shirt should also do the job.
Ingredients
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4 kg crab apples
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1 kg caster sugar
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1 lemon, juiced
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Makes 6 x 500ml jars - or use these proportions.
Method
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Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
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Bring to the boil and simmer until the fruit is soft (about 30 minutes).
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Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
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The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
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Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
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When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place