Crab apple jelly recipe

Name: Crab apple jelly recipe
Ingredients: 4kg Crab apples Unbruised and undamaged; 1kg (approx) Caster sugar; 1 Lemon juiced

Ingredients

STEP 1
Wash the crab apples (you can leave stalks on), and place in a saucepan. Fill the saucepan with just enough water to cover the crab apples. Apples float, so push them down with a plate to measure.
STEP 2
Bring to the boil and simmer for about 30 minutes, until the crab apples are soft.
STEP 3
Pour the apple pulp into a jelly bag, and hang overnight to drip into a pan. Don’t be tempted to squeeze the bag as this can make the juice cloudy.
STEP 4
Next day, measure the crab apple juice, and add seven parts sugar to ten parts juice. Add lemon juice and bring to the boil.
STEP 5
Keep at a rolling boil, stirring to dissolve the sugar, for 40 minutes, skimming off the froth.
STEP 6
To test the set, chill a saucer in the fridge. When the crab apple jelly looks ready, put half a teaspoon on to the saucer and if it sets it’s ready to pour into warm, sterilised preserving jars. Seal tightly while the jelly is still slightly warm.