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Well, there was nothing in the notes suggested, so I went
out and bought a book on preserves. This is the recipe I
tried. The jelly is a lovely red colour and tastes very nice.
Crab-Apple Jelly
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2.5 kg (5 1/2 lb) crab-apples, washed
6 cloves
sugar
1. Cut the crab-apples into quarters without peeling or coring and
put them in a preserving pan with the cloves and 1.7 litres
(3 pints) water. Bring to the boil and simmer gently for about
1 1/2 hours or until fruit is soft and pulpy, adding a little
more water if necessary. Stir from time to time to prevent
sticking.
2. Spoon the fruit pulp into a jelly bag or a cloth attached to the
legs of an upturned stool and leave to strain into a large bowl
for at least 12 hours.
3. Discard the pulp remaining in the jelly bag. Measure the extract
and return it to the pan with 450g (1 lb) sugar for each 600 ml
(1 pint) extract. Heat gently, stirring, until the sugar has
dissolved, then boil rapidly for about 10 minutes or until
setting point is reached.
4. Remove any scum with a slotted spoon, then pot and cover in the
usual way.
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