CrabApple Jelly
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-jelly-made-using-certo-liquid-pectin-for-a-consistent-set](https://certo.co.uk/wp-content/plugins/phastpress/phast.php/c2VydmljZT1pbWFnZXMmc3JjPWh0dHBzJTNBJTJGJTJGY2VydG8uY28udWslMkZ3cC1jb250ZW50JTJGdXBsb2FkcyUyRjIwMjIlMkYxMCUyRmNyYWJhcHBsZS5qcGcmY2FjaGVNYXJrZXI9MTcwMTE2NjU3My03OTUwMyZ0b2tlbj1lNTg5MmU4NTFkOTU5ZDA0.q.jpg)
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 2 minutes, stirring occasionally.
- Remove from the heat, skim if necessary, pot and cover in the usual way.
MAKES 5lb OF JELLY.
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