Foraging recipe
Crab Apple Jelly
Ideal Pork Dish Addition
perfect for roast and cold pork dishes and a great addition to homemade gravy.
Time
90 minutes
Makes
2-3 Jars
Difficulty
Easy
Season
Autumn
What you will need
Everything to have ready before you begin.
Crab Apples
1kg of freshely foraged crab apples
Sugar
600g
Cloves
3-4 cloves (Optional)
Jars
2-3 500g Jars (Sterlised)
Step by step
The method
Simple steps · Reliable results
01
Prepare
wash the crab apples, remove any stalks and unwanted particals and put into a suitable saucepan
02
Bring to the boil
Cover the apples with about 1 inch of cold water, Add the cloves if you’re using them, and bring to the boil.
03
Simmer
Once boiling, reduce heat and simmer for 30-35mins until fruit is soft and can be squashed with a spoon
04
Mush and Strain
Allo the pan to cool a littler then use a potato masher to break up all the apples. Then sieve though a piece os muslin.
05
Measure and Sweet
Measure the volume of crab apple water strained, and then add 600g of white sugar for every litre..
06
Reduce to setting point
Bring the water and sugar to a roiling boil for 5-10 mins, removing any scum that appears at the top.
07
Jar and Cool
Allow the syrup to cool for 15 mins, then with a jug fill the sterilized jars.
08
Seal and Store
Once the jars are cool enough to handle, seal the lids, and store the jars in a cool dry place.
My Tip!
Clarity
Pour the jelly syrup into the jars slowly to minimise bubbles and improve clarity
Storage & keeping
Keep it at its best
Produce should be shelf stable for around a year, once a jar is opened store in a fridge.