Cakes
Crab apple jelly
Crab apples jelly fall into two camps – the native British ones that are found in country hedgerows and the pretty little ornamental ones that are often found in gardens and parks. Both mature in the autumn and their high pectin content means they are brilliant for making the most stunning pink jelly.
For this recipe you will need 4–5 sterlised jam jars (about 200ml/7fl oz each), refer to the Recipe Tips to learn how to sterilise jam jars.
Ingredients
- 1kg/2lb 4oz crab apples
- 3–4 cloves
- 600–650g/1lb 5oz–1lb 7oz granulated sugar
Method for Crab apple jelly
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Rinse the crab apples in cold water, removing any stalks or damaged bits. Rough chop or pulse a few times in a food processor. Place the apples in a large saucepan with the cloves and 1.25 litres/2 pints water. Cover and bring to a simmer for 30–45 minutes, or until the apples are completely soft. The slower the cook, the better the colour and flavour will be. Remove from the heat.
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Strain the mixture through a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice through but do not press the fruit fibres through. Leave to strain for several hours or overnight if possible.
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Measure the crab apple stock (it will be approximately 1 litre/1¾ pints). For every litre, measure out 600g/1lb 5oz granulated sugar. Pour the stock into a clean, large saucepan or preserving pan and bring to a simmer. Add the sugar, a third at a time, and stir until dissolved. Increase the heat and bring to a rapid boil for 7–8 minutes or until the setting point is reached (see Recipe Tips, below). Remove from the heat.
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Leave to rest for several minutes and then tip into a jug with a good pouring lip. If a skin has formed, carefully skim off with a slotted spoon or jam skimmer. Tap the jug lightly on the work surface to knock out any air bubbles. Pour into the sterilised jars and seal immediately with the lids. Store in a cool, dark place for up to 1 year.
Crab apple jelly