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Crab Apple Jelly
Recipe Submitted By: bakingmad
Crab apple trees are widely grown all over Britain, and produce red and orange crab apples in October time. They have a good flavour and are excellent for jelly. If you cannot find any near you, try Farmers’ Markets for a good supply. This recipe is also perfect for quince jelly and apple jelly. Cooking apples usually need another flavour with them as by themselves the flavour is too light. You will need 3 x 500g jars or similar, with well fitting lids or jam covers. Jam cover kits will include the wax paper circles, heatproof cellophane covers and rubber bands required for sealing, and are available at most supermarkets or cookware suppliers. Use a sugar thermometer if available. The only special equipment required is cotton muslin. Get the knack: Ensure all equipment is very clean. To sterilise the jars, wash and rinse thoroughly with hot water. Just before filling, stand them in the sink, and pour boiled water into them, so that it comes up to the brim and washes over the sides. Leave to dry naturally.
| Preparation Time | 20 minutes |
|---|---|
| Baking Time | 30 minutes |
| Portions | 1.5 kg |
| Skill Level | Easy |
| Average Rating |  |
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Ingredients
| 1 kg | Crab Apple | |
| 1 | Lemon | |
| Water to cover | ||
| 600 grams | Billington's Granulated Sugar |
Method
- Click on the text to highlight the different stages as you go along,
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- Wash the apples and remove the stems. Cut into chunks and put into a large open pan. Add water to cover. Peel a piece of rind from the lemon, as long as you can. Cut away any white pith with a small sharp knife. Add this to the pan
- Simmer the apples for 30 mins or so, until the skins are soft. Meanwhile, set a sieve over a large bowl and line it with muslin
- When the apples are cooked, spoon them into the muslin lined sieve and let the juice drip through to the bowl. Squeeze the bag to extract all the juice( if you prefer a perfectly clear jelly, do not squeeze the bag) This may have to be done in batches
- 4. Measure out 1 litre of juice and put into a clean pan sugar. Bring this to the boil, stir in the sugar and boil briskly until setting point is reached. Skim the surface regularly with a clean metal spoon to remove any scum, for a clear jelly. Have your sterilised jars ready. To test setting point: Dip a wooden spoon into the jelly, and turn it slowly over allowing the jelly to cool on the spoon. Let it drop from the edge of the spoon, if it has boiled sufficiently it will start to set slightly on the spoon, and run together on the edge, forming small flakes which will drop cleanly off the edge of the spoon. Alternatively, use a sugar thermometer and when the jelly has reached 105 C, it is ready to put into jars
- As soon as the jelly has reached setting point, spoon into jars. Do not delay, as it will start to set. Cover with wax paper circles. Take care as it will be very hot . You can cover and seal either when the jam is very hot, or completely cold
- Label, including the date and store in a cool, dark place for up to 6 months. Enjoy at breakfast with bread or croissant
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