Crab-Apple Jelly
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
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.
Method
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- Get some crab-apples, wash them well and cook them whole.
- They should be well covered with water and boiled for at least one hour.
- Take a large piece of flannel, tie it to the four legs of a stool placed upside down and pour in this straining cloth the contents of your saucepan.
- Leave it entirely undisturbed so as to have the juice quite clear.
- As it may take about twelve hours, the best plan is to do the cooking in the evening and let it strain the whole night.
- To each pint of the juice obtained add three-quarters of a pound of sugar, flavour with a vanilla pod and cook so that it becomes a jelly when cold — which you can find out in the usual way : that is, by putting a drop of the liquid on a cold plate ;
- if it jellifies after a second or two, it is cooked enough.
Plating
Cookware for this recipe
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Saucepan
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Sieve