CRABAPPLE JELLY


Ingredients

3 lb (1.4kg) Crab Apples
3 lb (1.4kg) Sugar
1 1⁄2 pints (850ml) Water
1⁄2 Bottle Certo

crabapple


Method
  • Wash apples and remove any bad parts. Cut into small pieces, but do not peel or core.
  • Add 1 1⁄2 pints water, cover and simmer until fruit is soft enough to mash.
  • Place mashed fruit in jelly bag and allow to drain.
  • Put the sugar and 2 pints juice into a large saucepan and heat slowly until the sugar has dissolved, stirring constantly.
  • Bring quickly to the boil, add the Certo and boil hard for 30 seconds, stirring occasionally.
  • Remove from the heat, skim if necessary, pot and cover in the usual way.

MAKES 5lb OF JELLY.