Crab Apple Jelly

This jelly is great addition to your autumn/winter store cupboard. Tasty with cheese, meat and even on toast (I have even put mine in rice pudding), it is extremely versatile as an accompaniment with mains or desserts.

A few weeks ago we went foraging for crab apples in our local parkland. This is the only way to get hold of them, as they are wild and not readily available in supermarkets. Foraging is a fantastic activity for all the family on a dry autumnal day and, once you start looking for wild produce,   you will be amazed where you can find it!

How to make your own jelly

To make the jelly you will need:

4Kg crab apples

1Kg sugar

1 Lemon, juiced

6 x 500ml Jars, sterilised (best way to do this is wash in soapy water, rinse well and put in the oven on a low heat until dry).

Method

  1. Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples (I used two saucepans because I had so much!)
  2. Bring to the boil and simmer until the fruit is soft (about 30 minutes).
  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.
  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.
  5. Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
  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.

Bon Appetite!

There you have it, an easy recipe with a good excuse to go out foraging.

What recipes do you have for this time of year? I would love to hear your suggestions in the comments below.

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