Crab Apple Jelly
Crab apple jelly is a delicious golden jelly which is perfect for serving with a roast dinner or on its own with bread. It is really simple to make.
Servings: 4 jars
Equipment
- sterilized jam jars
- Preserving pan or large pan
- Sharp knife
- Measuring Jug
- Bowl
- Jelly bag
- Jam funnel
Ingredients
- 4 kg crab apples
- 1 kg white sugar
- Juice 1 lemon
- Enough water to cover the apples
Instructions
- Wash the apples and cut out any bruises
- Add the apples to the preserving pan and cover with water. There should be enough water to just cover the apples
- Bring the water to the boil and simmer until the fruit is soft. This will take about thirty to forty minutes.
- Pour the resulting pulp into a jelly bag and leave to drip overnight until no more liquid comes out.
- Measure the amount of juice you have using a measuring jug and add to a pan
- Add sugar to the pan in the ratio 10 parts juice to seven parts sugar ie for each 100g of juice you need 70g of sugar.
- Add the lemon juice.
- Bring to the boil to dissolve the sugar and keep at a simmer for thirty five to forty minutes until setting point is reached. The froth needs to be skimmed off as it builds up.
- To check the setting point use a sugar thermometer. It needs to reach 105.5C. You can also test by putting some of the jelly on a spoon and if it solidifies it is ready.
- Prepare the jam jars by washing them and then pouring boiling water into them. Pop into the oven at 160 C for around 15 minutes. Don't pour the jelly into a cold jar.
- Place the jam funnel over the jar and pour the jelly into each jar until full
- Seal whilst warm.
Notes
Don't poke the jelly bag whilst the jelly is dripping or your jelly will become cloudy.
You can modify the recipe and add a few chillis, a cinnamon stick or coriander seeds into the pan whilst the apples are cooking.
It also works well with the addition of rosehips with the apples