Crab apples may be small and quite tart to the bite, but when cooked their juice becomes a vintage rose pink with a wonderful fragrance and a tart finish. These little apples are perfect for preserving because of their high pectin levels.
Crab apple jelly
Makes 2-3 250ml jars
Ingredients
1.5kg crab apples, stalks removed
750ml water
sugar
muslin cloth for draining
jars and lids for bottling
Method
Place the apples and water into a large, heavy-based pot and cook gently until the apples are soft and pulpy (20-30 minutes).
When the apples have reached this stage, place the muslin over a colander or sieve and place this over a bowl to catch the juice. Carefully pour in all the apples and any liquid. Pull up all the sides of the muslin and tie to secure. Hang the muslin full of fruit over the bowl (I used my tap in the sink and tied the string around this so that the bag didn't touch the bowl). Allow to drain overnight. Do not squeeze the bag! This will make your jelly cloudy.
The next day measure out the liquid from the apples to determine the amount of sugar needed - I allow 750g of sugar per litre of juice.
Bring to the boil and then lower the temperature so that it continues to boil, but not so vigorously. This stage for the jelly will happen faster than other recipes as the pectin levels are so high.
Take a teaspoon of jelly from the pot and pour on to a clean saucer. Allow to cool. When you run your finger through the middle of this and it stays separated it is ready to bottle.
Wash and dry the jars and place upside down in a warm oven heated to 50degC, until sterilised and completely dry.
Remove any scum off the top of the jelly and pour immediately into the warm jars. Cool completely before putting on a lid.
Store out of direct sunlight. It should keep for six months to a year.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
