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Crab Apple Jelly

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1

I have scored a large amount of them so cooked them up in a preserving pan. I have yet to turn them into a strainer as there is too much liquid for it. Would it be better to pour some off and then strain the soft apples so I get a more intense flavour?

rai5 - 2019-06-24 18:21:00
2

Ooh, crab apple jelly is my favourite! Lucky you!
Did you use enough water to just cover?
Cook fruit till pulpy?
Don't chuck out that precious juice, continue on, freeze what you don't want to make up now.
It now needs to strain thru a muslin bag ( a sieve / strainer will never be big enough) suspended over a large vessel overnight...do not help it along by squeezing the bag...or the result will be a cloudy jelly.
If you have too much resulting liquid, you can now freeze some for a later jelly making episode.

wheelz - 2019-06-24 22:36:00
3

You need to strain liquid and pulpy fruit through a clean tea towel or muslin. I have a colander that I line with a clean tea towel and sit it over a large pot (I have a big stock pot). Pour carefully the liquid through letting the pulp fall in but be careful not to splash yourself. Leaving it to strain overnight is the best for a nice deep colour. Like wheelz says don't be tempted to squeeze the bag as this can result in a cloudy jelly.
If you have a lot of liquid then freeze some of it for making up later.

cgvl - 2019-06-25 08:35:00
4

Thanks. I have now made it and after finding a few more jars and cooking it for longer than expected it tastes great. It will be yummy with cheese on crackers.

rai5 - 2019-06-25 16:00:00
1

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