Tuesday, 5 November 2013

Crab apple

Today i have been out collecting crab apples and wondering the grey streets of London. Winter is drawing in, out come the woolie socks and bottles of red wine to get us through this cable guttersnipe life.

The cat is pregnant again. 

This recipe is from the WI Book of Preserves...

1 kilo of apples
450g's caster sugar
juice of 1 lemon

simply was the crab apples and remove the leaves

cover in water and bring to the boil, simmer for about 30 minutes, untill soft, mash.

pour into a jelly strainer and leave overnight. (do not push the mash through, this will make the jelly cloudy)

The next day pour the liquid into a saucepan and mesure 450gm caster suger for 600ml of liquid.

heat gently then boil rapidly for about ten minutes

test for a set (crickley skin test on a cold saucer)

pour into hot jars and seal.