Crab Apple Jelly
The Autumn is the season for apples. There are so many things you can do with this hardy fruit.
From just eating straight from a tree, you can put them in pies and cakes, stew them, cover them in toffee or the variety known as crab apples, we are going to turn them into jelly.
What you need to make six 500 ml jars of jelly:
4 x kilos of crab apples
1 x kilo sugar
Juice of 1 lemon
What to do:
1. Wash and prep the fruit by cutting away any bruised bits.
2. Cover the apples in a pan of water.
3. Bring to the boil and then simmer for around 30 minutes. The fruit should be soft at this point.
4. Using a jelly bag or musiln cloth, pour the apple int it and allow the juice to drip into a pan. It is important not to squueze the pulp as this will result in cloudy jelly. A good idea is to do do this in the evening and leave overnight.
5. Measure the juice and to add the sugar - 10 parts of liquid to 7 parts sugar.
6. Add lemon juice and bring to boil. Keep stirring until the sugar has dissolved.
7. Leave to boil for about 40 minutes and remove any froth when it appears.
8. To see if the jelly is at the setting point, have a chilled spoon ready. The jelly should set on the spoon.
9. Pour jelly into prepared jars, seal and store and enjoy!
10. Pouring them into smaller jars make wonderful gifts for friends and family.
Can be served with roast pork and cold meats and good with an oily fish such as mackeral.
Other things you can do with crab apples: pickle, roast, chutneys or a crab apple sauce.