Crab apples seem like such a neglected fruit, yet in season they are often abundant. Their small size makes them far too difficult to peel and core, so you either make them into jelly or purée the fruit for curds, fruit butters, or pie fillings. When making jelly, the idea is to end up with something that is as clear as can be. Different apples will produce jellies in different shades, from amber to rose, and they always look beautiful when the light shines through them. For a spicier version, add a few cloves, a cinnamon stick, or some slices of gingerroot to the fruit at the start of cooking. However, I much prefer the single flavor of the fruit to sing through.
MAKES: 1lb 10oz jelly
INGREDIENTS:
- 2 pounds crab apples, roughly chopped
- ¾ cup sugar to every 1 cup of juice
INSTRUCTIONS:
- Place the apples in a preserving pan with 2 cups water. Simmer for about 45 minutes until the fruits have softened and turned fluffy, mashing them with a wooden spoon.
- Place the apples in a jelly bag suspended over a measuring pitcher to catch the drips. Allow the apples to drain naturally for several hours or overnight—don’t be tempted to squeeze the bag, if you want your jelly to be beautifully clear.
- To extract more juice, remove the pulp from the bag, place in a pan with 1¼ cups water, and bring it to the boil again. Return it to the bag and allow to drain again for a few hours.
- Allow ¾ cup sugar to every 1 cup of juice. Add the sugar to the juice, stirring over a low heat until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point.
- Skim if necessary. Pour the jelly into hot, sterilized jars and seal.
