This is a traditional family recipe given to me by my mother. For as long as I can remember, this crab apple jelly was always a feature of our autumn preserve making and has given family and friends much joy over the years. We have always used crab apples for this recipe, as these apples are an excellent source of pectin and perfect in achieving a good set and clarity.
Sweet apples will not work well in this recipe as they do not contain enough pectin to achieve a good set. The rule I went by as a little girl was that if a fruit was too sour to eat, it would probably make a good jam or jelly!
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Easy recipe to follow. Put a plate on top of the apples to add the water (otherwise they float and you will end up with too much water!) I used 750g of fruit and water in the ratio as per the recipe and it made 2 normal size jam jars The one thing I would say is it tastes really sweet like proper jam as oppose to something to have with meat. But thinking about it redcurrant jelly is probably just as sweet so prob OK. Took about 20 mins to get to the correct setting point and I had to skim it a couple of times to get rid of impurities but it came out very clear. - 27 Sep 2016