Crab Apple Jelly

Photo courtesy of Photography by Sadiq

Preserving is slowly becoming a lost art in home-making due to the convenience of the local supermarket. There are several thousand types of apples and we literally use a handful of varieties.  This time of year I see crab apples growing round my neighbourhood and all over London, therefore the picking and begging to be made into jelly or fruit cheese. They may be too sour and fiddly in their raw state, however when preserved the finished product looks like edible jewels and, if stored properly, will last a long time in the pantry. Crab apple jelly is lovely on toast or served with a joint of roast pork. Also a massive big thank you to Sadiq for taking a fresh batch of shiny and beautiful pictures.

5kg crab apples
Granulated sugar
1 lemon

METHOD:
Place apples in a large heavy-based pot, fill with water until apples are just covered. Put pot over a high heat and bring to the boil, once boiling cook for about 20 minutes until apples are mushy. Line a large colander strainer with muslin cloth and place over a large bowl or pot. Pour the apples into strainer and leave to cool (don't squeeze or press the apples in strainer, as this will make the jelly cloudy). Once cool, cover strainer with cling film or chopping board, leave to stand for 8 hours or overnight.

Once the apple liquid and pulp has been left to stand, carefully remove the muslin and pulp (you can use the apple pulp to make fruit cheese, the recipe is found below).
For every litre of liquid you will need 750g of sugar, place apple stock, sugar and juice of lemon in a large heavy-based pot and put over a high heat. Avoid stirring as this can mess with the setting point of the jelly. Once jelly is boiling, cook for around 45 to an hour. Using a slotted spoon remove the scum during cooking and place a plate in the fridge to chill. To test if the jelly is ready put a tablespoon of jelly on the plate and leave in the fridge for 1 minute. Once cold run your finger through the jelly, if it wrinkles and doesn't merge back together the jelly is ready.
Using a ladle or stainless steal jug pour the hot jelly into sterilised jars and screw on the lid, leave jelly for 2 days before opening.