Tag Archives: crab apple

Spiced Crab Apple Jelly

Spiced Crab Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 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
Instructions
  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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Crab Apple Jelly

Crab Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2kg (4½lb) crab apples
  • 1.25l (2 pints) water
  • sugar
Instructions
  1. Roughly chop the apples - don't peel or core them.
  2. Put the fruit 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 450g (1lb) 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.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.
 

Blackberry and Crab Apple Chunky Jam

Blackberry and Crab Apple Chunky Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Crab Apples (peeled, cored and chopped roughly)
  • Blackberries (twice the weight of the apple pieces)
  • Sugar (A little less than the combined weight of the two fruits
  • For example...
  • 1lb apple chunks
  • 2lb blackberries
  • 2.5lb sugar
Instructions
  1. Peel and core the apples, removing any bad parts.
  2. Cut the apples into rough slices about 1 to 2 cm (1/2 inch) across
  3. Float the blackberries in cold water to remove dust and debris, then remove any remaining stalks and unpleasant looking berries.
  4. Place the apple slices and blackberries into a preserving pan.
  5. Add the sugar and slowly heat the pan, stirring all the time.
  6. When the sugar is dissolved and the pan contains a liquid rather than dry fruit chunks, keep stirring but do not allow to boil until the apple pieces have taken on the colour of the juice and feel rubbery when you try to bend them.
  7. Bring to the boil ,remove any scum that appears on the surface, and test for setting straight away.
  8. When a sample of jam sets, pour the jam into prepared jars.
Notes
Crab apples are very high in pectin so this jam can often set as soon as it reaches boiling point.