Spiced Crab Apple Jelly

Spiced Crab Apple Jelly
Recipe type: Jelly
Cuisine: British
  • 2kg 4lb 7oz) apples
  • 1l (1¾ pints) water
  • sugar
  • and...
  • 8 cloves
  • OR
  • 2 heaped teaspoons of ground ginger
  • OR
  • 2 heaped teaspoons of ground cinnamon
  1. Roughly chop the apples, but don't peel or core them.
  2. Put the fruit, the spice, and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.

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