Crab Apple Jelly II

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

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