Further to yesterday’s post, I have now made some crab apple jelly. To be honest, it was really easy and it tastes superb!
I found a recipe off the internet (http://www.bbcgoodfood.com) which I have adapted, in part because I only had a few crab apples and in part because I simply didn’t need to boil the jelly for anywhere near as long as it said. Anyway, here goes:
1. Wash the crab apples (say 1kg of them), removing any which are bruised or have any rot in them.
2. Boil the apples in enough water to cover them until they are soft. That should take approx. 30 minutes.
3. Strain the pulp for 24 hours. (I put the pulp in a thin teatowel in a colander over a bowl.)
4. Measure the juice that has been strained, the next day. Divide the figure you get by 10 and then times it by 7. This new figure is the amount of sugar you need to add.
5. Put the juice and sugar in a pan with a tablespoon of lemon juice and bring to the boil. Keep at a rolling boil until the jelly has reached setting point. For me that was approx. 10 minutes, though I guess it may take longer if you have a larger amount of the mixture.
6. To test if the jelly has set, put a teaspoon on a plate which has been cooling in the freezer. Leave for a minute in the fridge and then check the consistency.
7. Put the jelly straight into previously sterilised warm jars and then heat seal the jars. Tonight was the first time I had done this, so I won’t make any recommendations on how to do it, but I’m sure if you aren’t already a seasoned jam-maker you can easily find instructions off the internet, as I did.
Well, there you have it. My first crab apple jelly. Now, I just need my own tree, so that I can have a home-grown source of crab apples.
© Helen Butt, September 2014