September 9, 2016 by dgarnett2013
Crab Apple Jelly: Forgotten Skills of Cooking by Darina Allen
- 2.7kg crab apples
- 2.7 litres water
- 2 lemons
- 450g granulated sugar to every 600ml of juice
Wash the apples, cut into quarters, but do not remove the peel or core (but do remove any bruises).
Put the apples into a large stainless-steel saucepan with the water and thinly pared zest of the lemons and cook for about 30 mins until reduced to a pulp.
Pour the pulp into a jelly bag and allow to drip until all the juice has been extracted, usually overnight.
Measure the juice into a preserving pan and allow 450g sugar to each 600ml of juice. DO NOT ADD YET.
Warm the sugar in a low oven.
Squeeze the lemons, strain their juice and add to the pan.
Bring to the boil and add the warm sugar.
Stir over a gently heat until the sugar is dissolved.
Increase the heat and boil rapidly without stirring for about 8 – 10 mins.
Skim, test and pot INTO STERILISED JARS immediately.
TEST: Use a jam thermometer – when it hits 105℃, the jam is set.
OR put a plate in the fridge to chill. When the jam looks like it is almost set, take a teaspoon and put it onto the cold plate. Push the outer edge of the jam puddle into the centre with your index finger. If the jam wrinkles even a little, it will set.
TO STERILISE JARS: Heat the oven to 180℃ and put the jars into the oven for 10 – 15 mins. Meanwhile, boil the lids for 5 mins in water, then air dry on a tea towel.
Fill the jars while they are still hot. (You can keep in the oven and reduce the heat until they are needed).
Made once Rose started Year 2, but Charlie had two weeks before starting Nursery at CC, which we spent in the garden, smelling the flowers and picking apples.