Crab-apple Jelly
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The apples should be juicy and ripe.
- The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving kettle over the fire, with a teacupful of water in the bottom to prevent burning;
- more water is added as it evaporates while cooking.
- When boiled to a pulp, strain the apples through a coarse flannel, then proceed as for currant jelly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve
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Kettle