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By October 12, 2017 0 Comments Read More →

Crab Apple Jelly

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Heidi Sands shares her recipe for Crab apple jelly, a preserve that looks great, with its lovely pink colour, and is excellent served with a wide range of both hot and cold meats, but it also goes really well with toast, too. The ingredients here will make 3 x 450g jars.

  • 450g crab apples
  • 1.35kg sloes (or other fruit in season)
  • 2 strips lemon rind
  • Granulated (or preserving) sugar
  • Water

1           Wash the fruit, removing any damaged skin, but without peeling, coring or chopping.

2           Place the fruit in a non-aluminium pan and cover with water. Bring to the boil, then simmer until all the fruit is soft.

3           Strain the fruit into a bowl by allowing it to drip overnight through a clean tea towel or muslin.

4           Put the juice into a clean pan, adding 450g of sugar for each 580ml of juice, then stir to amalgamate the sugar.

5           Boil until the jelly reaches setting point, skimming off any scum that rises to the surface.

6           Pour into sterilised warm jars and cover with a clean tea towel until cool.

7           Once cold, seal the lids tightly, and store in a cool, dark place.

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