Every year we collect the crab apples from our friend's tree and make this wonderufl jelly that we continue to enjoy throughout the year.
16 people made this
Makes: 5 450ml jars
2.5kg crab apples - peeled, cored and chopped
900g to 1.8kg caster sugar
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Wash the blackberries and bring slowly to the boil with the 300ml water, stir well and mash the fruit to release the juice. Reduce the heat and cook until very soft, about 20 to 30 minutes.
Meanwhile, cook the crab apples in the same way, however add enough water to cover the apples. Bring to the boil then reduce the temperature and cook until very soft.
Place the apples and blackberries into two separate jelly bags then suspend over a perserving pan.
The next day, mix the juices together and measure. Add 450g of sugar for every 600ml of juice. Bring very slowly to the boil and continue stirring. Keep the mixture boiling and begin testing for the setting point (it could take up the 30 minutes for the setting point to be reached). To check for the setting point place a drop of the jelly mixture onto a cold saucer, if it wrinkles when you push it with your finger, it is ready.
Once the setting point has been reached, use a funnel to transfer the jelly into sterilised jam jars then seal immediately. Leave undisturbed for 10 hours then store in a cool dark place until ready to use.