Crab Apple Jelly
Ingredients
Crab apple
Water
Granulated white sugar
Method
Cut the crab apples into half and place in a preserving pan. Add enough water to cover the fruit and bring slowly to the boil. Simmer until the fruit is soft - about an hour. Pour through a sieve or gauze to extract all the liquid. If you want very clear jelly, just leave to drip through. Otherwise you can press the fruit to extract all the juice and some pulp. This will make it more like jam.
Measure the liquid back into the preserving pan and for each 600ml (1 pint) add 450gm (1 lb) sugar. Dissolve the sugar completely and then bring to a rapid boil. After 10-15 minues, test for a set by spooning a little onto a cold plate, allow to cool a little and push with a finger. It is set if it wrinkles on the plate. If it is not set, continue boiling for a few minues and test again. When the jelly is set, pour into warmed sterilised jars and seal.
24 Sep 2023
Shirl Seath