This is a lovely preserve which can be spread on bread or used as an accompaniment for Sunday dinner type meals. mmmmm.
You will need
A large pan and either a jelly bag or a square of muslin
5lbs crab apples
Caster sugar
Rind of a lemon
Method
1. Place apples in a large pan and cover with water
2. Bring to the boil and simmer until pulped
3. Strain the juice through your muslin into a bowl. Don’t squeeze the bag or your jelly will be cloudy, rather, let it drip slowly, preferably overnight.
4. Weigh the juice then weigh an equal amount of sugar
5. Bring the juice to the boil add the sugar and lemon rind
6. Bring all back to the boil slowly to dissolve the sugar
7. Boil for one minute then test the set*
8. Cool slightly then transfer into sterilized jars
9. Leave to cool then seal tightly.
* To test the set drip a small amount of jelly on to a cold saucer and push with your finger if its ready it will wrinkle. If it doesn’t wrinkle boil for a little longer and try again
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