Around this time last year we shared a post from our warden, Simon, about picking apples in our orchard and making crab apple jelly. What we didn’t do was share the recipe for how you can make it, so here you will find a recipe from Mrs Horton.
2kg (4lbs) crab apples, washed and halved
Boil the apples gently with 2:1 water until they turn to a pulp.
Cool somewhat and allow to drain through 2 layers of muslin (or cheesecloth will do)
Support the cloth in a sieve or colander.
For every litre of juice add 800g sugar (1lb per pint).
Boil down until the surface of a spoonful, cooled on a saucer, wrinkles when pushed.
Cover and cool for 15 – 20 minutes before pouring into warm jars.
Cover the jars with a circle of waxed paper and a lid – but don’t seal tightly until the jelly has cooled.