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Crab apple jelly
- Preparation and cooking time
- Total time
- Plus time to strain overnight.
- Makes Jars
Use the crab apples from the garden - they're not readily available commercially - to make this delicious recipe
- 4 kg crab apples
- 1 kg caster sugar
- 1 lemon, juiced
- Makes 6 x 500ml jars - or use these proportions.
- STEP 1Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
- STEP 2Bring to the boil and simmer until the fruit is soft (about 30 minutes).
- STEP 3Pour 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.
- STEP 4The 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.
- STEP 5Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
- STEP 6When 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.