Crab Apple Jelly Prep/Cooking time: 20 minutes + 1½ hours + 12 hours straining time
1. Remove and discard blossoms, stalks and bruises from the crab apples. Chop the crab apples in half (there is no need to peel or core). 2. Place the crab apples in a maslin pan or stock pot with the water, lemon slices and the cinnamon stick. Bring to a rolling boil and then reduce heat to simmer gently for 1 hour. 3. After 1 hour, the apples should be very soft. Set aside to cool for a few minutes. 4. While the apples and liquid are cooling, set up a jelly straining kit with a large bowl underneath. Put a clean saucer in the fridge to cool. 5. Spoon the crab apple pulp and liquid into the jelly bag. Leave to strain overnight (minimum 12 hours). Do not squeeze the jelly bag to get more juice as this will make the jelly cloudy and affect the intensity of the flavour. This is an ideal time to prepare your jars and ensure that they are sterilised ready to receive the finished jelly.
6. Discard the pulp in the jelly bag. Measure the juice in a measuring jug and pour into the (clean) maslin pan. Add 450g sugar for every 600ml of juice. 7. Heat gently, stirring, until the sugar has dissolved. 8. Bring to the boil and boil rapidly for 15 minutes. Remove from heat. 9. Take a spoonful of the hot jelly and pour onto the chilled saucer. Leave for 2 minutes then push your finger through the jelly. If it wrinkles then the jelly is ready to be funneled into jars. If it is still liquid,
return to the boil for a further 5 minutes. 10. Funnel the jelly into sterilised jars.
Enjoy crab apple jelly as an alternative to apple sauce with roast pork and sausages or serve with pâté and cold meats.