Swallowtail Preserves Ltd

I really look forward to the Autumn and cooking with crab apples. They are high is acid and pectin, and this jelly always sets well. Too many of them end up on the compost heap, so I always feel good about making it, because I’m using something that would otherwise go to waste. You need 2kg of crab apples, and enough water to cover them, usually about 2 litres. Wash the fruit, then cut the fruit in half and make sure that nothing is living in them or has eaten it’s way out. Discard any bad apples. Bring the apples and water up to the boil and cook over a medium heat with the lid ajar until the fruit is soft and pulpy. This usually takes about 30-40 minutes. You can use a potato masher to break up the fruit, if it needs it. Pour the stewed fruit into a scalded jelly bag and allow the juice to drip into a bowl overnight. Avoid squeezing the jelly bag. If you do then the jelly will be cloudy. Measure the volume of the juice and for every 600ml, you will need 500g granulated sugar. Put 2 saucers in the freezer, and put some clean jars in the oven. Heat the oven to 160 deg C while you are cooking the jelly. In a preserving pan, heat the juice over a low heat and then add the sugar, stirring until it is all dissolved. Bring it to a full rolling boil for about 8 minutes and then test for a set. To do this put a spoonful of the jelly on a cold saucer and return to the freezer for a few minutes. If the jelly wrinkles when you push it then it has reached setting point. If it still looks runny then boil for a further 5 minutes and then test again. Once you’re satisfied that it has reached setting point, remove the jars from the oven and scald the lids with boiling water. Allow the jars to cool for about 3 minutes and then pour your jelly in and seal with the lids immediately.