Crab apples are a very old-fashioned fruit. They are not readily available in shops, or perhaps only in the odd specialist one, but never the less they are a little autumn treasure that shouldn’t be ignored!
I have a tree in the garden – and yes, I guess I am a little unadventurous with the fruit and produce crab apple jelly like most people do! I think I might do some research next year and see if I can find something more unusual to make with them. Meanwhile, here is the result of this year’s crop – it’s a lovely sweet tasting gentle jelly that is delicious with pork, or on warm scones, or on toast… and now I am going to go away and type the recipe before I get too hungry! But crab apple jelly and warm scones, mmm that does sound nice doesn’t it?!
The recipe is from the BBC Good Food site – love so many of their recipes!
- 4 kg crab apples
- 1 kg caster sugar
- 1 lemon, juiced
- Makes 6 x 500ml jars
- Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
Bring to the boil and simmer until the fruit is soft (about 30 minutes).
- Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
- The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
- Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
- When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.