Crab Apple Jelly

A lovely tangy Jelly, and well worth the effort of making it! I have never made Jelly before and I found this easy recipe on the webb. Having just recently moved into a new house with a large garden we actually "found" a crab apple tree and I was determined to use the ripe fruit. I am so pleased that I did.

• Ready In: 24 hrs 30 mins
• Yields: 1 7 oz jar

Ingredients

• 250  g  crabapples
•  water
•  sugar (superfine or caster)
• 1  lemon

Directions

1. Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
2. Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
3. Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
4. Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface – this is the stuff that makes the jelly cloudy – so the more you can get rid of, the clearer your jelly will be.
5. Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready. Pour into sterilised jars and seal.
6. Tightly seal while still slightly warm. Store in a cool, dark and dry place.
7. 250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).