crabapple jelly
I hope you all enjoyed your Easter break. I've just returned from a 4 day visit to Brisbane to find the modem had died in my absence. It's taken me 3 hours to buy a new modem and finally get it up and running and I decided to post this ASAP in case my luck (and internet) ran out. The ironing will just have to wait.
I don't know what's come over me. I've become Ms. Pioneer Woman. I'm baking my own bread; making my own ricotta cheese and my own jam as well. Next I'll be chopping down trees for firewood which would not go down well in Sydney's Eastern suburbs!
Have you ever tried or made crab-apple jelly? When I was in Dungog last month, Farmer Andrew's crab-apple tree was full to bursting with fruit. I picked about a kilo of crabapples, searched online for a recipe and set about making the jelly. It's a 2 day process as you have to boil the fruit first, then strain the mixture to make the juice from which the jelly is made. That sentence was a bit of a mouthful, wasn't it?
Otherwise, it's a straight forward process. The jelly itself is very tasty and I now have 2 very large jars of the stuff stored in the fridge.
Here's the recipe for you straight from the Waitrose website. Use the recipe as a guide because you have to measure the juice to get the correct juice/sugar ratio. Makes: 6 x 500ml jars
Crab-Apple Jelly
Ingredients
4 kg crab apples
1 kg caster sugar
1 lemon, juiced
Method
Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag as the residue will cloud the jelly.
The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place. By the way, the cute 'handmade' tag is from my friend Kylie at Paperboat Press.
It's short work week here in Sydney as Monday was a public holiday and on Friday we have public holiday to commemorate ANZAC Day. I'm planning to make an ANZAC Day inspired treat to share with you next week.
P.S It's hard to believe but in 3 short weeks, I'll be in Amsterdam! Keep those suggestions for things to see and do rolling in.
See you all again next week,
Jillian
great idea... I didn't know you could eat crab apples, I usually run over them with my bike... not anymore. I truly look forward to your posts
ReplyDeleteI thought the tree was a plum tree until my brother put me right as I'd never seen one before. I think crab apple jelly is a very British thing and I think it's meant to be served with cold meats.
DeleteIt was very easy to make.
J