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Crab Apple Jelly

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Crab Apple Jelly

Vegetarian

Preparation time:: 20 minutes
Cooking time:: 80 minutes
Total time:: 1 hour 40 minutes

Makes:: 6 x 500ml jars

Ingredients

4 kg crab apples
1 kg caster sugar
1 lemon, juiced

Method

Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag, it will cloud the jelly.
The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. 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.

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Waitrose Sales and Support 10 September 2008 10:38

Our Food Editors have advised that "combine with sugar at the ratio of 10 parts juice to 7 sugar" is a measurement by volume so the quantity of the juice produces varies but the ratio of juice to sugar to get a set doesn't. eg if the fruit produces 100 ml juice then the jelly needs 70ml of sugar.