Announcement

Collapse
No announcement yet.

Crab Apple Jelly.

Collapse

X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Crab Apple Jelly.

    I made some of this at the weekend and it's very yummy, so I thought I'd share this easy recipe with you all.

    CRAB APPLE JELLY

    Ingredients

    8 lb crab apples
    1 lb Jam sugar per pint of liquid
    Enough cold water to cover apples.

    Method

    1. Wash the apples, remove the blossom heads, no need to peel them but cut out any bruised bits. Put in a saucepan (preferably a jam pan), fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft.

    2. Pour the cooled pulp into a jelly bag or several layers of muslin and place over a large bowl and leave to drip overnight. This will start quickly as a constant trickle, but soon slow down. When it does, resist the urge to squeeze the pulp to extract more liquid, or your jelly will be cloudy. This is not what you want; crabapple jelly should be clear.

    3. The next day return the liquid to your clean pan and add 450g (1lb) of sugar for every half litre (1 pint) of liquid. Stir well and bring it to the boil (being very careful to never allow to sugar to burn on the bottom of the pan).

    4. Simmer for 10 minutes and then test for setting by spooning a little of the mixture onto a plate taken from the fridge. Allow to cool and then run your finger through it. If it rucks up in front of your finger, it's reached it's setting point. If not, boil longer.
    (If you have a thermometer, the jelly should be ready to set once it has reached 105 degrees Celsius, so you can gauge its suitability this way). Skim off the froth regularly.

    5. Pour into warm, sterilised preserving jars and tightly seal while still hot.

    Store in a cool dark place. Enjoy
    Last edited by ginger ninger; 14-09-2011, 09:36 AM.

  • #2
    Sounds lovely Ginger Ninger - will give this a go as I found some crab apples.
    Look deep into nature, and then you will understand everything better...Albert Einstein

    Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=tw

    Comment


    • #3
      If you add a cinamon stick and some cloves when you're cooking up the apples you get a spiced version which is amazing. Cooked up about 4lb of apples the other night for this and made the jelly last night. The house smelt lovely and I still have the sieved pulp to make apple cheese with so almost no wasteage.

      Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

      Which one are you and is it how you want to be?

      Comment


      • #4
        Forgive my ignorance but what is apple cheese?
        Look deep into nature, and then you will understand everything better...Albert Einstein

        Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=tw

        Comment


        • #5
          It's basically a solid apple pulp thing that you put in moulds and serve up sliced, you can do it with any fruit, really tasty but explained much better here - Fruit Butters and Cheeses - Making Fruit Butters and Cheeses at Home. Honestly, really nice and in loads of preserve recipe books

          Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

          Which one are you and is it how you want to be?

          Comment


          • #6
            So a bit like that that quince paste that you have with spanish cheese manchego? Sounds very nice anyhow - might need to purchase a preserves book
            Look deep into nature, and then you will understand everything better...Albert Einstein

            Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=tw

            Comment


            • #7
              It's exactly like that but made with apples, obvioulsy . Made some half and half with cranberries last year for Christmas tea. Was quite a talking point although I didn't thicken it quite enough so it didn't slice well.

              Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

              Which one are you and is it how you want to be?

              Comment


              • #8
                Could I be cheeky please and ask you to post your recipe as I don't have any preserve books and this sounds particularly scrumptious?
                Look deep into nature, and then you will understand everything better...Albert Einstein

                Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=tw

                Comment


                • #9
                  Will do so tomorrow - book is at home and am currently at work

                  Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                  Which one are you and is it how you want to be?

                  Comment


                  • #10
                    Originally posted by Alison View Post
                    Will do so tomorrow - book is at home and am currently at work
                    Lovely thank you - sorry, will let you get on
                    Look deep into nature, and then you will understand everything better...Albert Einstein

                    Blog - @Twotheridge: For The Record - Sowing and Growing with a Virgin Veg Grower: Spring Has Now Sprung...Boing! http://vvgsowingandgrowing2012.blogs....html?spref=tw

                    Comment


                    • #11
                      I'm not using the pulp from my jelly cos it's full of seeds, stalks and skin, BLURRRR

                      Comment


                      • #12
                        I read this post earlier today and dragged OH out to collect some crabapples we'd seen last week. Put some cinnamon and cloves in as suggested and the neighbours are sniffing the air. The liquid is straining now but doesn't look as clear as I thought it would (didn't squeeze the bag, honest) We'll see what tomorrow brings when I add the sugar.
                        My blog - http://carol-allotmentheaven.blogspot.com/

                        Comment


                        • #13
                          Originally posted by Ananke View Post
                          I read this post earlier today and dragged OH out to collect some crabapples we'd seen last week. Put some cinnamon and cloves in as suggested and the neighbours are sniffing the air. The liquid is straining now but doesn't look as clear as I thought it would (didn't squeeze the bag, honest) We'll see what tomorrow brings when I add the sugar.
                          Re-strain it to see if it will clear up a little more...no harm in trying. I'm making chilli & crab-apple also mint & crab-apple this afternoon. I might even make a small batch of spiced myself

                          Comment


                          • #14
                            Thanks Ginger, i'll restrain it this morning. I've yet to try a jam/jelly with chilli in it, it sounds lovely.
                            My blog - http://carol-allotmentheaven.blogspot.com/

                            Comment


                            • #15
                              The juice being a bit cloudy doesn't matter (as long as you really didn't squeeze). It normally goes clear when boiled with the sugar. If possible use soft water at the first stage.
                              Chilli crab apple jelly is great to accompany cold-roast meat, or cheese, just add chopped chillies to the juice and bring to the boil before adding the sugar, then continue as above.
                              You can do the same with mint leaves, but you may want to add some green colour, because it just 'seems right' for mint jelly to be green. I got distracted while adding the green, so my mint jelly is VERY green!
                              Flowers come in too many colours to see the world in black-and-white.

                              Comment

                              Latest Topics

                              Collapse

                              Recent Blog Posts

                              Collapse
                              Working...
                              X