jam

Autumn is my favorite time of year. This year was no exception. The weather had been beautiful all Summer and I am lucky enough to have a few crab apple trees plus a friendly neighbouring farmer who lets me pick any crab apples of his. We still have crab apples to pick in the garden but we have made the most of our first harvest and have made crab apple jelly. My recipe has improved over the years. I particularly dislike adding pectin as this seems to damage the flavor and it sets too hard for my palate.

My receipe is simple but delicious and relatively easy to make.

1. To begin with sort and wash all of the fruit in the sink, removing all of the bad ones and the blossom ends and stalks.
2. From your Pan Rack, get down a large jamming pan or similar flat bottomed pot.
3. Empty the fruit in to the pan with a small amount of water and slowly bring to the boil. Keep stirring until all of the fruit is broken up and pulped.
4. Allow to cool and then strain the contents through a muslin collecting the golden juice in a pan or clean pail.
5. Measure the amount of liquid and return to the heat. Add 1 lb of sugar per 1 pint of liquid.
6. Bring to the boil and increase heat to jamming point (110°C/230°F). Make sure you check to see if it will set by taking some out on a spoon and allowing to cool.
7. Transfer the delicious jelly in to clean pre heated Kilner jars or jam jars. I usually have them ready in an oven set at 100°C.

All our family, including extended family enjoy this jelly with meat and veggies alike.