Crab Apple Jelly II
Recipe type: Jelly
- Big bag of crab apples
- Clean the apples, discarding bad ones.
- DO NOT cut up the apples - leave them whole.
- Put the apples in a preserving pan with just enough water to make them float.
- Bring to the boil and keep boiling until the apples are soft but not quite forming a pulp.
- Hang a jelly bag over a bowl large enough to hold the contents of the pan.
- Fill the jelly bag with the contents of the pan and leave the mix to drip through over night.
- Measure the juice collected in the bowl, and weight out 450g (1lb) of sugar for every 600ml (1 pint) of juice.
- Place the juice and sugar into a preserving pan and bring to the boil slowly.
- Stir constantly to make sure the sugar is all dissolved.
- Keep boiling until the jelly sets when tested.
- Pour straight into prepared jars whilst still VERY hot.