CrabApple Jelly

Crabapple Jelly.


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


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  • 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 2 minutes, stirring occasionally.
  • Remove from the heat, skim if necessary, pot and cover in the usual way.



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