As Autumn is here, I thought you might like to have a recipe for Crab Apple Jelly.
For every 2kg (4lbs) of fresh non-bruised, washed crab apples, use around half a pound of caster sugar, the juice of half a lemon, and enough water just to cover the fruit in a saucepan. You will also need about 3 cleaned jam jars, with lids.
Bring to the boil and simmer until fruit is soft and mushy.
- Pour the juice and pulp into a muslin bag over a pan and let it drip overnight. Note: if you squeeze the bag you will make the jelly cloudy.
- Measure the juice and add sugar in the proportion 7:10 – ie 10 parts juice to 7 parts sugar.
- Add the lemon juice and bring to the boil, stirring until sugar is dissolved.
- Keep at a “rolling boil” for about 40 minutes, stirring occasionally and skimming off the froth.
- Heat the clean jars in the microwave or by placing them in hot water.
- Test for the setting point by putting a tablespoonful of jelly on a saucer in the fridge. When it is set, it will solidify on the spoon.
- Pour carefully into the hot, dry jars and seal whilst the jelly is still warm. Store in your fridge.