Method
Step 1:
Wash the apples and remove the stems. Cut into chunks and put into a large open pan. Add water to cover.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Step 5:
Measure out 1 litre of juice and put into a clean pan. Bring this to the boil, stir in the sugar and boil briskly until setting point is reached.
Step 6:
Skim the surface regularly with a clean metal spoon to remove any scum, for a clear jelly.
Step 7:
As soon as the jelly has reached setting point, spoon into jars. Do not delay, as it will start to set.
Step 8:
Cover with wax paper circles. Take care as it will be very hot. Label, including the date and store in a cool, dark place for up to 6 months. Enjoy at breakfast with bread or croissants.
Ingredients
For The Jelly
- 1kg Crab apples
- 1 Lemon(s)
- 100ml Water (to cover)
- 600g Billington's unrefined golden granulated sugar
Utensils
- Large preserving pan
- Muslin cloth
- Sterilised jars and lids
Recipe Reviews
Using enough water to cover crab apples in the first instance I find this is a great recipe yielding jars of clear, rose coloured clear jelly. Beautiful, and,only that small amendment in the first step and making sure you then top up strained juice to 1 litre in total before the last stages, will yield the perfect jelly that we seek. Thank you Bakingmad xx
Very helpful, excellent results!
Needed a lot more water
Mine turned into toffee in a jar. Recipe needs to tack account of novices like me.
As others have stated - 100mls of water is nowhere near enough.
Make sure the apples are covered with water in the pan otherwise you end up with about 200ml of juice after straining.
Once the water level was adjusted on the 3rd attempt, it worked well.
Jam thermometer is a must
tried this yesterday, finished off today and it works like a dream, first time I've ever made it ! just did a small batch of two jars but i will be making more.
Ingredients
For The Jelly
- 1kg Crab apples
- 1 Lemon(s)
- 100ml Water (to cover)
- 600g Billington's unrefined golden granulated sugar
Utensils
- Large preserving pan
- Muslin cloth
- Sterilised jars and lids