A delightful homemade jelly made from crab apples, perfect for spreading on toast or adding to desserts.
Preparation time
1h
Cooking time
30min
Ingredients
8 Servings
- 2000 g crab apples
- 800 g sugar
- 1000 ml water
Directions
Step 1
Wash the crab apples and remove any stems or leaves.
Step 2
Cut the crab apples into quarters without peeling or coring them.
Step 3
Place the crab apples in a large pot and add the water.
Step 4
Bring to a boil, then reduce heat and simmer for about 30 minutes, until the apples are soft.
Step 5
Mash the apples with a potato masher to release more juice.
Step 6
Strain the mixture through a jelly bag or a double layer of cheesecloth into another pot. Let it drip for at least 2 hours or overnight.
Step 7
Measure the juice and return it to the pot. For every cup of juice, add an equal amount of sugar.
Step 8
Bring the mixture to a boil, stirring until the sugar is dissolved.
Step 9
Boil rapidly until the jelly reaches the setting point, about 220°F (104°C).
Step 10
Pour the hot jelly into sterilized jars and seal immediately.
Step 11
Allow the jars to cool, then store in a cool, dark place.