Crab Apple Jelly
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
Instructions
- 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 104˚C 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.
