Crabapple Jelly RecipeOrigin: Britain Period: Traditional |
Ingredients
4kg crab apples 
Crabapple Jelly Preparation:Method:Wash the apples, remove any blossom heads and cut out any bruised or damaged sections. Add the prepared crabapples to a saucepan and fill with just enough water to cover the fruit. Bring to a boil, reduce to a simmer and allow to cook for 25 minutes, or until the fruit is soft and pulpy. Pour the fruit pulp into a jelly bag or a colander lined with several layers of muslin and allow to drip over night into a pan or bowl set underneath (don't squeeze the bag or be tempted to press down with a spoon as this will only cloud the jelly. The following day, measure the juice and combine with the sugar at a ratio of 350g sugar per 500ml juice (a 7 to 10 ratio of sugar to juice, if being technical). Add the lemon juice, bring to a boil and cook until the sugar has dissolved. Reduce to a rolling boil and keep cooking for about 40 minutes, skimming-off any froth as it develops. To test chill a plate in the fridge. When ready a teaspoon of the jelly will form a skin when dropped onto the plate and pushed with the back of your finger. Pour into warmed, sterlized, jars and seal tightly whilst still warm. Store in a cool dark place until needed. |
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