Crab Apple Jelly
Remember that the recipe doesn’t have an exact quantity as you will have to measure the resulting liquid of the mixture of apple and water, 1 part of liquid to 0.75 of sugar!
Ingredients
- 1 kg crab apples washed
- 1 litre water or more
- 200 to 300 g caster sugar approximately
Method
- Place the crab apples into a large pan and cover with water to just cover the apples.
- Bring to the boil and reduce the heat to simmer about 20 – 30 minutes or until the fruits have softened .
- Do not over cook as it will destroy the pectin.
- Transfer the pulp into several layers of muslin or cheese clothes and let drip overnight into a large bowl or container. Be aware to leave the liquid straining through without squeezing the bag or it will make the jelly cloudy.
- After a day, measure the juice, and weigh the caster sugar according to the ratio of 1 part juice to 0.75 of sugar.
- Then bring to the boil, stirring to dissolve the sugar. Simmer over low heat, for 20 – 40 minutes, skimming off the froth for a clear jelly. Bring the jelly to a temperature of 104ËšC or using a classic method, pour some jelly onto a chilled spoon or saucer and place in the refrigerator. When the jelly is ready, it will set on the back of the spoon and create wrinkles.
- Once ready, Pour into warm, sterilised preserving jars and tightly seal while still slightly warm.
- Store in a cool dark place.
Notes
The ratio can be increase to 1 part of liquid and 1 part of sugar if desired but it will be sweeter and I would recommend to add a juice of lemon to help balance the acidity / sweetness.
