Crabapple Jelly

A weekend at home and there waiting was the crabapple tree, dripping with wares. So let's just say, the Saturday was accounted for. 

Crabapple Jelly 

4 kg crab apples
1 kg caster sugar
1 lemon, juiced
Makes 6 x 500ml jars
1/ Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
2/ Bring to the boil and simmer until the fruit is soft (about 30 minutes).
Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Avoid squeezing the bag or it will make the juice cloudy.
3/ The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
4/ Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.


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