Thursday, February 19, 2015

Crabapple Jelly

Mr Apple, warden of the Store Stump, was the last to leave for home.
By the time he reached Crabapple Cottage, the first flakes were beginning to fall.
"Is that you dear?" called Mrs Apple as he let himself in through the front door.
Delicious smells wafted down from the kitchen.
Mrs Apple had spent all afternoon baking pies, cakes and puddings for the cold days to come.
Brambly Hedge, Winter Story - Jill Barklem

Just call me Mrs Apple folks...spending afternoons in the kitchen making beautiful preserves for the cold winter days to come. Today's recipe is for a scrumptious crabapple jelly found on the fabulous foodie blog by Sally Wise.
1.5 kg crabapples

Wash the crabapples and place them in a large saucepan. Cover with water and bring to the boil, then reduce heat to a simmer and cook until the crabapples are soft. Pour the mixture into a colander, capturing the juice in a pot below. Take this juice and pour it through a colander or sieve lined with 2 thicknesses of muslin.

Measure the liquid into a large saucepan and for each cup of liquid add 1 cup fo sugar. Bring to the boil and cook over medium heat for about 12 to 15 minutes or until setting point is reached. (To test for set, place about 2 teaspoons of the mixture on a cold plate. If it sets then the jelly is ready). Remove from heat and allow bubbles to subside for 2 minutes at most. If any scum has developed on the top of the jelly remove with a slotted spoon. Pour into warm sterilised bottles and seal immediately.

I adore the hue of this's like liquid gold.
xx Em


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