Crab apple jelly
- Preparation and cooking time
- Total time
- Plus time to strain overnight.
- Easy
- Makes Jars
Skip to ingredients
- 4 kg crab apples
- 1 kg caster sugar
- 1 lemon, juiced
- Makes 6 x 500ml jars - or use these proportions
Method
step 1
Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.step 2
Bring to the boil and simmer until the fruit is soft (about 30 minutes).step 3
Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.step 4
The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.step 5
Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.step 6
When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.
