Crab apple jelly - recipe
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Prepare
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Serves
2 -
Cook
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Skill
Easy
Ingredients
- 1 kg Crab apple
- 1 Lemon(s)
- Water to cover
- 600 g Unrefined golden granulated sugar
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1
Wash the apples and remove the stems. Cut into chunks and put into a large open pan. Add water to cover.
For this step you'll need:
- 1kg Crab apple
- Water to cover
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2
Peel a piece of rind from the lemon, as long as you can. Cut away any white pith with a small sharp knife. Add this to the pan.
For this step you'll need:
- 1 Lemon(s)
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3
Simmer the apples for 30 mins or so, until the skins are soft. Meanwhile, set a sieve over a large bowl and line it with muslin.
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4
When the apples are cooked, spoon them into the muslin lined sieve and let the juice drip through to the bowl. Squeeze the bag to extract all the juice. If you prefer a perfectly clear jelly, do not squeeze the bag. This may have to be done in batches.
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5
Measure out 1 litre of juice and put into a clean pan. Bring this to the boil, stir in the sugar and boil briskly until setting point is reached.
For this step you'll need:
- 600g Unrefined golden granulated sugar
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6
Skim the surface regularly with a clean metal spoon to remove any scum, for a clear jelly.
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7
As soon as the jelly has reached setting point, spoon into jars. Do not delay, as it will start to set.
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8
Cover with wax paper circles. Take care as it will be very hot. Label, including the date and store in a cool, dark place for up to 6 months. Enjoy at breakfast with bread or croissants.