Saturday, 11 September 2010

Mea'n Fo'mhair/Mabon: Crab Apple Jelly

Ok, well you just knew with all the crops from our allotment/Dads garden this year was going to turn into recipe after recipe. And I hope you don't mind. We are also going to be trying out different crafts too so hopefully some variation for you!

For a recipe based on the crab apples we collected you will need:

Preserving sugar (see method)
1kg/2¼lb crab apples
3 cloves
water (see method)


Preheat the oven to 120c/250f/gas½. Put the preserving sugar into the oven for 15 mins. Wash the apples and cut them in half but do not peel or core. Place the apples and cloves in a large saucepan.
Pour the water to cover. Bring to the boil, reduce the heat and simmer until soft. Strain the mixture into a bowl. Measure the juice and ass 450g/1lb/2 cups of sugar for each 600ml/1pint/2½ cups of juice. Pour into a pan and heat gently. Stir until the sugar dissolves, then boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal.

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