Page 13 - Veggiefood Presentation

Crab apple jelly

Ingredients Method

4 kg crab apples Wash the apples, removing any bruised
1 kg caster sugar fruit. Put in a saucepan, fill with water to
½ juice of a lemon just cover the apples.
Makes 6 x 500ml jars - or use Bring to the boil and simmer until the
these proportions. fruit is soft (about 30 minutes).

Pour the pulp into a jelly bag or several
(You will need Jelly bags or several layers of muslin and leave to drip
layers of muslin) overnight into a pan. Do NOT squeeze
the bag or it will make the juice cloudy.

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.

Keep at a rolling boil for 40 minutes,
skimming off the froth. To test the set,
chill a dessertspoon in the refrigerator.

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.