Crab Apple Jelly
This recipe for homemade crab apple jelly is a delightful way to capture the essence of autumn in a jar. The vibrant color and sweet-tart flavor of this jelly make it a versatile addition to any breakfast or snack. Made with fresh crab apples, sugar, and a hint of lemon juice, this jelly is a labor of love that will brighten up your pantry with its delicious taste. Creating this jelly is a rewarding process that involves simmering, straining, and boiling to achieve the perfect set. Once sealed in jars, this homemade crab apple jelly is ready to be enjoyed at any time of day.
— Constant Cookbook
Ingredients
- 4 kg crab apples
- 1 kg caster sugar
- 1 lemon, juiced
- Makes 6 x 500ml jars - or use these proportions.
Instructions
- Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
- Bring to the boil and simmer until the fruit is soft (about 30 minutes).
- Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
- The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
- Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
- 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.
Yield
Makes 6 jars
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