So… our foraging continues. We love collecting things from nature and mkaing the most of it. So when I spotted some crab apples in my son’s school grounds, I got permission from the head mistress to pick some and to make this very simple crab apple jelly recipe. Hooray. Crab Apple Jelly can be eaten with pork or oil fish. However, it is pectin rich, so can also be used when making jams with fruit that are low in pectin. Totally your call. It is relatively easy to make…. and the ingredients are pretty standard!
Crab Apple Jelly Recipe Ingredients:
- 800g Crab Apples
- approx 250g Caster Sugar
- juice of half a lemon
Crab Apple Jelly Recipe Method:
- We happened to only pick a small amount of crab apples (80og). This made 2.5 small jars of pectin rich jelly. But to be honest that is plenty for us and will last us a while!
- Wash your apples thoroughly
- Take away the stems, the flowers and any bruise parts (great way to check for worms too)
- Put in a pan and cover with water. Bring to the boil – for 25min or so.
- Strain through a muslin – it is easiest to rest the muslin in a sieve and pour your crab apples over that. Leave overnight, to get as much a possible. Don’t press through else you will cloud your jelly. You CAN leave out the muslin and the overnight straining, but again, you are likely to end up with a cloudier jelly. It really doesn’t matter from a taste point of view.
- Measure your liquid.Then using a ratio of 10 – 7 add sugar. In our case we had about 400ml of liquid and added 275ml sugar (yes ml, this is not a weight but a volume ratio). Add the half a lemon juice.
- Boil for 30-40min. Now normally, I am “too lazy” to do the “is it sticky enough test”… but it is worth doing it with the Jelly…. you can test if it is set, by placing a small plate in the freezer. Then putting some of your jelly onto it. The plate will cool the jelly quickly and then if you gently nudge it – if it ripples it is ready.
- Pour into sterilised jars and done!
Enjoy your Crab Apple Jelly!