Tuesday, October 19, 2010

Recipe: Crabapple Jelly


Theres this big crabapple tree outside my house. I've been there over a year but this is the first time i've used the crabapples, mainly because now I know thats what they are! I had no idea really, and I didn't like the idea of picking random bright coloured fruit and cooking with them! But yeah, they are a variety called "Golden Hornet" and they are damn tasty (with a large amount of sugar added of course). First time i've had a go at making jellies as well but they are scrumptious. Im not sure how long they last yet, but i'm sure in sealed preserving jars that they would last at least a month.

Now that i have LOADS of pots of crabapple jellies in different flavours, I am thinking of trying to make a chutney with the rest of the crabapples and some of the sloe berries growing around here- a neat looking recipe from one of my old preserving books. These jellies are great spread on toast, and a good accompaniment to meat- particularly pork.

Crab-apple Jelly- Makes about 600ml-ish (varies batch to batch!)

750g crab apples
1250ml water
450g sugar to 500ml of drained crabapple liquid (90%)
1 tsp lemon juice, lime juice, or white wine vinegar
(If making a slightly savoury jelly) ½ tsp salt

1. In a large saucepan add the crab-apples and water. Bring to the boil and then simmer, lid on, for about 45 minutes.
2. Strain through a jelly bag/muslin for 2 1/2 hours.
3. Put the crabapple liquid and appropriate sugar into a saucepan with lemon juice. Bring to a rolling boil, skimming any scum that forms at the surface. Stir constantly for about 15 minutes.
4. Pour into jars and wait to cool and set. Seal with a lid.

Variations
Chilli-16 dried little chillies at stage 1, 2 tsp of crushed chilli flakes at stage 3
Rosemary- 12g rosemary stalks at stage 1, 2 tsp dried rosemary at stage 3, then spoon away most of the stalky bits once you pour it into the jars (they should rise to the top).
Very Sweet- Use 100% ratio sugar with crabapple liquid instead of 90%

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