Crab Apple Jelly. How do you like you like your Crab Apple Jelly – as it comes? with added chillies? with added cloves? This is one of those recipes you can have some fun with.
As this is a jelly the amount of sugar you use will depend on the amount of juice that you get from the fruit.
How to make Crab Apple Jelly – what you need
- Crab Apples
- Jam Sugar
- Jelly Straining Bag
- Chop your crab apples into halves or quarters depending on their size, no need to peel or core as everything is strained.
- Place your apples in a large pan with sufficient water to cover cook until soft and pulped, bring to the boil and then allow to simmer until soft and pulped, stir a few times to encourage them to break down
- Set up your straining bag and start to strain the apples to get the most juice leave overnight, don’t squeeze, this could give you ‘cloudy’ jelly
- Place 3 plates in the fridge to test your jelly for setting
- Measure the juice extract and place back in a large pan, add sugar on a ratio of 0.5 kg of sugar to 0.5 litres of juice (1lb sugar to 1 pint juice)
- Add your lemon juice
- Stirring constantly bring to the boil for 10- 15mins test for setting point by placing a teaspoonful on a cool plate, place back in the fridge, if it is set as you draw your finger down the jelly will wrinkle
- Once set place in sterilised jars.
- Crab Apple Jelly with Chillies, add chopped and a few whole chillies just before setting
- Crab Apple Jelly with Cloves, add cloves just before setting
The flavour becomes more intense over time
How are you going to make yours? Let me know