Crabapple Jelly

I had my first taste of this aged 6 when we made it at school. Its such a beautiful pink colour you can see its attraction. Its lovely just as I first tasted it, on a lightly buttered white bread but tastes equally good with warm meats – pork is my favourite.

Ingredients

4lbs Crab apples

2 pints water

4 cloves

Granulated Sugar

Wash and pick over fruit. Cut away bad bits and chop up large fruit. Put in pan with the water and cloves. Boil until mushy. Put into a muslin bag and strain over night. Measure juice and then add 1lb of sugar for every pint of juice that you have made. Stir until all the sugar has dissolved over a low heat and then boil rapidly until the setting point is reached. Be aware that this can be very quick – some times as little as 2 minutes. Put into jars whilst hot and seal quickly.