Autumn is here and that means Crabapples are ripe for the picking. They are quite abundant in the hedgerows of England so it shouldn't be a problem stumbling across them. They can't be eaten raw as they're too sharp and full of seeds, so cooking them is best and will bring out a milder apple flavour. Making jellies with them is ideal because they're high in pectin, so no need to add anything to aid the setting process.
This Crabapple and Clove recipe is a handy one to have, as the jelly is a great substitute for apple sauce. It has more character with a real depth of flavour which works with ham and pork joints.
Method
Halve the Crabapples and place them in a saucepan. Add 1.25lt of water per kg of fruit or 1pt per lb of fruit. Bring to a boil then simmer until the Crabapples are tender. Strain through muslin/cheese cloth. Place the liquid in the pan adding the juice of one lemon, 7 cloves and 800g of sugar per litre of juice or lb of sugar per pt. Stir until the sugar dissolves and boil gently until setting point has been reached 104C/220F. Strain again to remove the cloves and any other impurities. Pour into hot sterilised jars and leave to cool completely before placing the lid on.
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