My Mum’s Crab Apple Jelly Recipe

images (5)Mum would be forever inventing ways to achieve her tasks and one of her more creative methods was when she would occasionally make crab apple jelly. She would tie the apples into a muslin cloth and then hang it from the kitchen broom across her preserving pan overnight in the wash-house/laundry. The apples would drip continuously overnight leaving a thick sweet cocktail ready to boil up the next day, into the most beautiful amber pink jelly.
Here is her recipe
Ingredients for crab apple jelly
3 kg crab apples
juice of 1 lemon
about 2 litres water
Preparation method for crab apple jelly
1. Scrub the crab apples clean, especially around the blossom ends, and remove the stalks. Quarter the fruit and put in the pan with the lemon juice and enough water to cover. Simmer over gentle heat until completely tender. Strain through a jelly bag and measure the juice.
2. Return to the pan with 750 g sugar for every litre of juice. Stir until boiling point is reached, then boil to setting point.


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