Crab Apple Jelly
By: Mark Gaffney
Published: Friday, September 23, 2011 - 3:38am

Ingredients




5kg crab apples
4 lemon zest
3.5kg granulated sugar (approx)

Preparation

1 Chop apples, leave in pips & stalks 2 Cover with water, add lemon 3 Bring to the boil & simmer for 30 mins 4 Pour into a cloth bag (pillow case) and leave to hang & strain over night. 5 Measure the juice and weigh 650g sugar to 1kg juice, do not mix at this stage 6 Bring syrup to the boil, add sugar and dissolve. 7 Bring back to the boil for 10 mins approx until setting point is reached 8 Skim and pour into sterilized jars