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Member recipe

Crab apple jelly

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(10 ratings)

Member recipe by

Servings

Serves 1 - 6 Jars

Use the crab apples from the garden - they're not readily available commercially - to make this delicious recipe

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Ingredients

  • 4 kg crab apples
  • 1 kg caster sugar
  • 1 lemon, juiced
  • Makes 6 x 500ml jars - or use these proportions.

Method

    1. Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
    2. Bring to the boil and simmer until the fruit is soft (about 30 minutes).
    3. 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.
    4. 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.
    5. Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
    6. 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.

Comments, questions and tips

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Comments (26)

sandra25's picture
4

Yes, it is the Waitrose receipe, but I always check the BBC Good Food site as I find the comments so helpful, so here goes. One of my crab apple trees was loaded with fruit, so I thought I would try C. A. J. to include in my Christmas present home-made-goodie-bag presents. I weighed 4kg of fruit & duly chopped & cooked. The fruit had turned to a wonderful shade of yellow. I had to strain in 2 batches as there was too much fruit for my improvised jelly bag. The juice from the yellow fruit was a very pretty pink! When I measured it, I had 8 pints. I thought 2lb of sugar (sorry, I am old enough to work in imperial) would be insufficient, so I added about 5lb. I had to boil for quite a long time to achieve a set - about 2hrs, but wow, what amazing stuff! The colour is s deep pink, clear as the Ionian sea, and I filled 7 large jars and 6 smaller ones.

Arkdove's picture
4

Thanks Sandra, I was about to ask a question on here about actual ratios as obviously the resulting liquid is in either pints/litres but sugar is in lbs/Kgs. I have ended up with 4 litres (about 8 pints) of juice (couldn't say it was clear though - will it clear once sugar added and boiled again?) having used an old net curtain to do the straining overnight, as the fruit was so heavy. I have about eight jars so think I may be needing some more. Can't wait to try it.

bendigeidfran's picture
3

The jelly was very easy to make and tastes pretty good. I followed the recipe exactly and put in the 10:7 sugar ratio which has made the jelly too sweet. I will add less sugar in future.

Arkdove's picture
4

I'll try it with less sugar then. Thanks.

biroman's picture
4

I ended up with too much liquid so adding the sugar was a bit of a guess. If I added the 10:7 ratio I'd have needed about 3kg.

I put about 900g in and reduced it until it began to set.

It turned out great, mine is very strong and only needs a thin layer on your toast.

debikg77's picture

good recipe but stolen word for word from the waitrose website

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