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File:Crab apples (9757531364).jpg

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Crab apple jelly

4 kg crab apples 1 kg caster sugar 1 lemon, juiced Makes 6 x 500ml jars - or use these proportions.

Method

Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples. Bring to the boil and simmer until the fruit is soft (about 30 minutes). Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy. The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar. Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.

When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.
Date
Source crab apples
Author Jon Bunting from UK
Camera location52° 51′ 31.56″ N, 0° 42′ 37.2″ E Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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This file is licensed under the Creative Commons Attribution 2.0 Generic license.
You are free:
  • to share – to copy, distribute and transmit the work
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Under the following conditions:
  • attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
This image was originally posted to Flickr by Jon Bunting at https://flickr.com/photos/84744710@N06/9757531364. It was reviewed on 30 January 2021 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-2.0.

30 January 2021

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current13:31, 30 January 2021Thumbnail for version as of 13:31, 30 January 20212,128 × 1,372 (980 KB)Юрий Д.К. (talk | contribs)Transferred from Flickr via #flickr2commons

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