Earlier in the year, the #crabappleblossom was so very beautiful. The tree was heavily laden with white and pink froth, and today we #mindfully took a small supply for #crabapplejelly leaving behind so much more for the #wildlife and only taking from higher up, where the #deer cannot reach.
The recipe is simple.
The result is a wonderful #rose tinted #amber, that serves as a great complement to savoury #food ... or pop it on toast. You’re welcome!
Ingredients
4 kg crab apples
1 kg caster sugar
1 lemon, juiced
Makes 6 x 500ml jars or equivalent
🍏
Wash the apples, and place in a saucepan, which fill with water to just cover the apples.
🍏
Bring to the boil and simmer until the fruit is soft (about 30 minutes).
🍏
Pour the pulp into a muslin cloth whilst hot, and allow to drip overnight into another pan. Don’t squeeze the bag or it will make the juice cloudy.
🍏
The next day, measure the juice, and add castor sugar in the ratio of 10 parts juice to 7 of sugar. Add the juice of one lemon, and bring to the boil, stirring to dissolve the sugar.
🍏
Keep at a rolling boil for about 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the fridge. When the jelly is set, it will seem thicker on the back of the spoon, but the change is very subtle so observe it well. Pour into warm, sterilised jars and tightly seal while still warm. Store in a cool dark place, and enjoy it through the winter months.
