This delightful clear Jelly goes well with Roast Pork. The colour of the Jelly depends on the type of Crab Apples you use. Our tree is Malus domestica Laura and makes a burgundy colour Jelly. If you use the fruit of the Crab Apple Golden Hornet you will get a golden Jelly. The Crab Apple variety Jelly King will give you a pinkish one (so I’ve been told)
Wash the fruit then cut each into quarters, there is no need to peel or or core them. Place the fruit into a very large Saucepan or Preserving pan with the water and the two Cloves. You can add more than two but be careful as more may overpower the delicate apple flavour of the final jelly.
Bring the pan to the boil. Then turn down the heat to simmer the fruit until it becomes pulpy. This can take up to an hour and a half.
Strain the pulp through a jelly bag or a muslin-lined sieve. This ensures the finished Jelly is clear. Don’t be tempted to squeeze or push the pulp, just let it drip through for several hours.
Measure the clear liquid as you return it to the pan. Add 1lb (450g) of sugar for every pint (500ml) of liquid. Stir over a gentle heat until the sugar has dissolved. Bring the syrup to the boil. Continue until the setting point for jelly has been reached ie 105°c/221°F. Pot the Jelly by your preferred method
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This delightful clear Jelly goes well with Roast Pork. The colour of the Jelly depends on the type of Crab Apples you use. Our tree is Malus domestica Laura and makes a burgundy colour Jelly. If you use the fruit of the Crab Apple Golden Hornet you will get a golden Jelly. The Crab Apple variety Jelly King will give you a pinkish one (so I’ve been told)
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