Sunday 22 May 2016

Crab apple jelly

Over the last month or so I've been given large quantities of gathered fruit. It has been wonderful to receive, quinces, figs, feijoas, granny smith apples and on a chance conversation, a huge bag of freshly picked crab apples.
I was so pleased to receive the latter as I have never made crab apple jelly before and have longed to make some. In the past I have been put off making any sort of jelly as I had been told it could be a long tricky business waiting for the liquid to drip through a muslin, while hoping that the jelly did not became opaque in the process and of course finally set as it should.
My generous donor assured me that all you needed was a very large new Chux type cloth ( a trip to buy muslin was not required) and a really big pot (I used my preserving pan).
I used Mrs Google to find a local recipe and discovered this good one from Jonny Schwass, the well known chef from Canterbury. You can find it here on the RNZ website.

The recipe is so easy, but do allow a day to get it all done!! I was so thrilled with the result, the man of the house has eaten nearly a whole jar in less than a week! I will also look for recipes where my crab apple jelly can be used as a glaze etc.

It took a while to remove all the stalks!
Dripping nicely
The final result

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