CRAB APPLE JELLY
A lovely tangy Jelly, and well worth the effort of making it! I have never made Jelly before and I found this easy recipe on the webb. Having just recently moved into a new house with a large garden we actually "found" a crab apple tree and I was determined to use the ripe fruit. I am so pleased that I did.
Provided by JoyfulCook
Categories Jellies
Time P1DT30m
Yield 1 7 oz jar
Number Of Ingredients 4
Steps:
- Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
- Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
- Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
- Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface - this is the stuff that makes the jelly cloudy - so the more you can get rid of, the clearer your jelly will be.
- Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready. Pour into sterilised jars and seal.
- Tightly seal while still slightly warm. Store in a cool, dark and dry place.
- 250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).
Nutrition Facts : Calories 16.8, Fat 0.2, Sodium 1.2, Carbohydrate 5.4, Fiber 1.6, Sugar 1.4, Protein 0.6
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