Crab Apple and Rosehip Jelly RecipeOrigin: Britain Period: Traditional |
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Crabapples are a wonderful way of making any kind of jam or jelly set. You only need about a half a dozen in your jam mixture to make it set. This recipe is a true wild food classic in that it combines the setting and bulking-out properties of crabapples with the awesome flavour of that much under-apprediated wild food, rose hips. To learn more about how jam making works and how pectin enables jams to set read this article on how to make jams and jellies. Ingredients
12 crab apples (or 3 cooking apples) 
Crab Apple and Rosehip Jelly Preparation:Method:Wash the apples and wipe dry then cut into quarters (you don't have to core or remove the skin). Wash and pick the rose hips then add the fruit to a pan along with the water. Bring to a simmer and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night (do not press down as this will make the jelly cloudy). The following day measure the volume of juice and heat in a pan. Add 75g of sugar per 100ml of liquid and stir until all the sugar has dissolved then stir-in the lemon juice. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for seting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Seal securely and store. |
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