Crab apples are fabulous for making jelly jam. You may have one in your garden, but if not, you can go foraging in the hedgerows for them. For those who don't know, this is what they look like.
They are tiny, bitter-sweet apples, ranging in colour from yellow to orange and red. I love crab apple jelly so much that when I moved house and left my old tree behind, I planted one in my new garden!
Ingredients
2k or 4lb 6oz crab apples
Water to cover the apples
Granulated sugar: 450g or 1lb per 600 ml or 1 pint of juice
Juice of a large lemon
Equipment
Large jam pan
Jam strainer or colander with a clean sterile piece of muslin
Large bowl to catch the juice
Clean jug
Jam funnel
Ladle
Washed, clean jam jars and lids
Jam pot cover kit to seal jars
Wash, top and tail and quarter the crab apples. No need to peel or remove seeds. I blitz them and the jelly still turns out clear.
Pop into the pan with enough water to cover. Bring to the boil and simmer until the fruit is soft (about 1 to 1 and 1/2 hours). Pour the fruit into a scalded jelly bag and leave overnight to drain...
Prepare jars by washing them in warm soapy water. Heat the oven to 100 degrees C. Stand them on a baking tray and pop in the oven, ready.
Measure the juice into the jam pan and add sugar at the ratio of 450g or 1lb per 600 ml or 1 pint of juice. Heat gently until sugar has dissolved and then bring to a rapid boil.
Add lemon juice and boil until setting point. Remove jars from the oven, part-way through the boiling process. You want warm, not scorching hot jars... (Setting point can take 10-20 minutes).
Remove pan from heat and ladle into warm sterilised jars and seal. Use a funnel for less mess.
Gaze at the jewelled jars of loveliness :)
Testing is important, especially if you intend to give your bounty to friends and family like I do :)
Thank you for checking out my recipe. Tell me about your jam and jelly successes here!
Visit my Jam and Cordial Pinterest Board for more recipes.
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