Recipe for: CRAB APPLE JELLY
Ingredients:
- 4kg crab apples, washed, bruised bits removed
- 1kg caster sugar
- 1 lemon, juiced
Method:
- put the cleaned apples in a pan, cover with water
& bring to the boil
- simmer for 25 minutes, or until the fruit is soft
- pour all the pulp into a jelly bag & leave to
drip overnight (do not squeeze the bag, or the jelly will be cloudy)
- next day, measure the juice and combine with
sugar at the ratio 10 parts juice to 7 of sugar
- add the lemon juice, then bring to the boil,
stirring to dissolve the sugar
- keep at a rolling boil for 35-40 minutes,
skimming off any froth
- test for a set
- pour into warm, sterilised jars
- cool, seal, label & store in a cool, dark
place
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