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I made some of this at the weekend and it's very yummy, so I thought I'd share this easy recipe with you all.
Ingredients
8 lb crab apples
1 lb Jam sugar per pint of liquid
Enough cold water to cover apples.
Method
1. Wash the apples, remove the blossom heads, no need to peel them but cut out any bruised bits. Put in a saucepan (preferably a jam pan), fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft.
2. Pour the cooled pulp into a jelly bag or several layers of muslin and place over a large bowl and leave to drip overnight. This will start quickly as a constant trickle, but soon slow down. When it does, resist the urge to squeeze the pulp to extract more liquid, or your jelly will be cloudy. This is not what you want; crabapple jelly should be clear.
3. The next day return the liquid to your clean pan and add 450g (1lb) of sugar for every half litre (1 pint) of liquid. Stir well and bring it to the boil (being very careful to never allow to sugar to burn on the bottom of the pan).
4. Simmer for 10 minutes and then test for setting by spooning a little of the mixture onto a plate taken from the fridge. Allow to cool and then run your finger through it. If it rucks up in front of your finger, it's reached it's setting point. If not, boil longer.
(If you have a thermometer, the jelly should be ready to set once it has reached 105 degrees Celsius, so you can gauge its suitability this way). Skim off the froth regularly.
5. Pour into warm, sterilised preserving jars and tightly seal while still hot.
Store in a cool dark place. Enjoy
CRAB APPLE JELLY
Ingredients
8 lb crab apples
1 lb Jam sugar per pint of liquid
Enough cold water to cover apples.
Method
1. Wash the apples, remove the blossom heads, no need to peel them but cut out any bruised bits. Put in a saucepan (preferably a jam pan), fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft.
2. Pour the cooled pulp into a jelly bag or several layers of muslin and place over a large bowl and leave to drip overnight. This will start quickly as a constant trickle, but soon slow down. When it does, resist the urge to squeeze the pulp to extract more liquid, or your jelly will be cloudy. This is not what you want; crabapple jelly should be clear.
3. The next day return the liquid to your clean pan and add 450g (1lb) of sugar for every half litre (1 pint) of liquid. Stir well and bring it to the boil (being very careful to never allow to sugar to burn on the bottom of the pan).
4. Simmer for 10 minutes and then test for setting by spooning a little of the mixture onto a plate taken from the fridge. Allow to cool and then run your finger through it. If it rucks up in front of your finger, it's reached it's setting point. If not, boil longer.
(If you have a thermometer, the jelly should be ready to set once it has reached 105 degrees Celsius, so you can gauge its suitability this way). Skim off the froth regularly.
5. Pour into warm, sterilised preserving jars and tightly seal while still hot.
Store in a cool dark place. Enjoy
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