Crab Apple Jelly
Easy, seasonal crab apple jelly.


Makes 12 x 500ml jars
Ingredients 8 kg crab apples 2 kg caster sugar 2 lemon, juiced
Method Wash the apples under running water and remove the blossom heads, cut out any bruised areas. Fill a saucepan with cold water and add the apples, making sure they are covered by the liquid. Bring to the boil and simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag and leave to drip overnight into a pan beneath. Don't squeeze the bag as it will cloud the jelly. The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon juice and bring to the boil to dissolve the sugar. Keep at a rolling boil for 35-40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars, and seal while still slightly warm. Store in a cool dark place.
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by His Majesty The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.
-
21 of the greatest craftspeople working in Britain today, as chosen by the nation's best designers and architects
We've persuaded some of the most celebrated names from our Country Life Top 100 to name the craftspeople they have in their own personal little black books.
-
The garden created by a forgotten genius of the 1920s, rescued from 'a sorry state of neglect to a level of quality it has not known for over 50 years'
George Dillistone’s original Arts-and-Crafts design at Knowle House, East Sussex, has been lovingly restored and updated with contemporary planting. George Plumptre tells more; photography by Clive Nichols.