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Crabapples! |
I was, until today, a jelly-making virgin. The numerous crabapples in our allotment were begging to be transformed into something delicious. I'd already made a
clafoutis last year which was bloody marvellous and so I thought I'd give jelly a go. I'd always been a bit wary of jelly making as I imagined it to be a complex task. I can now confirm that my old notion was far from true. Here is how you go about it.
Ingredients:
- Crabapples
- Caster Sugar
- Lemon juice
- Vanilla pod/ cloves/ cinnamon-optional
The oh-so-simple method!:
- Prepare the crabapples, cover them with water in a saucepan and cook for about 20-30 mins until completely soft and pulpy. Strain this overnight in a muslin cloth or jelly bag.
- The next day, weigh the quantity of crabapple and add an equal or slightly greater amount of caster sugar, juice of 1 lemon and cook until the mixture is boiling. Simmer and continue to let the mixture boil while skimming any froth.
- I added a vanilla pod to this boiling mixture. You could choose not to or perhaps try cloves or a cinnamon bark.
- Test if its ready to set using a cold spoon, the same way you would test whilst jam making. It took me about 30 mins for a kilo of crabapples.
- Strain into jam jars and set in a fridge. It could take up to 24 hours to set although mine only took about 3!
- Happy jelly-making!
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Straining the pulp mixture overnight |
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Strained juice |
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Finished product! |
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