Crab Apples are ripe for the plucking now and contain an amazing amount of pectin which turns it into an banging pink jelly, and is freaking splendid with pork belly.
Ingredients
- 4 kg crab apples
- 1 kg caster sugar
- 1 lemon, juiced
Method
- Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag, it will cloud the jelly.
- The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. 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 add chillies or rosemary if wanting. Store in a cool dark place.
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