Makes 12 x 500ml jars
8 kg crab apples
2 kg caster sugar
2 lemon, juiced
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.