Ingredients
- Crab apples
- Sugar
Method
- Wash and dry crab apples
- Place in a large saucepan and cover with cold water. Bring to the boil.
- Boil briskly until the fruit has burst and is nice and soft.
- Strain through a jam bag or cheese cloth for at least 4 hours but preferably overnight.
- Once well strained discard fruit.
Measure liquid by the cup into a large saucepan. Add ¾ cup of sugar per cup of liquid.- Stir constantly over a low heat until sugar has dissolved.
- Once dissolved increased the temperature and bring to the boil. Boil briskly for approximately 20-30 minutes.
- Test to see if the jelly has reached setting point. Do this by placing a spoonful of the jelly on to a cold saucer. If when you drag a finger through the spoonful of jelly the sides stay separated or the surface wrinkles then it is ready.
- Pour into sterilised jar, cover and allow to cool.