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Crab Apple Jelly - Made With Foraged Wild Crab Apples

6/22/2014

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Crab Apple Jelly - Made With Foraged Wild Crab Apples that we collected whilst out walking in Bristol.

I wandered around this morning with my daughter, we found several crab apple trees growing wild, in a couple of different locations.

Between us we picked a bowl full of crab apples.

We took them home, removed the stalks and cut the bases off of them.

We cut them all in half and then added them to a large saucepan.

Here is how to make the Crab Apple Jelly:

1/ Cover the crab apples in water. Add water until it reaches the top of the apples in the pan.

2/ simmer them in the pan for about 30 to 40 minutes. Mushing them up occasionally with a potato masher.

3/ Drain the apples into a bowl through several sheets of muslin, for several hour or even overnight. Do not squeeze or the jelly will be cloudy.

4/ Measure the liquid/ juice that you manage to obtain and then add 7 parts sugar to 10 parts juice.

5/A the juice of a lemon.

6/ Place the lot in a pan and then bring it up to a rolling boil.

7/ Boil for around 30-40 minutes, removing the scum that forms at the top regularly. If you don't remove the scum, the jelly will be cloudy.

8/ After about 30-40 minutes. Dip a spoon in and then place the spoon in a cool place. If the liquid sets on the spoon, it is ready.

9/Pour the liquid into a clean sterilised jar and place it in the fridge to set.

10/Try on toast instead of jam, it's delicious.

You can strain the pulp through a fine sieve, if you don't mind the Jelly being cloudy. It makes the process quicker.

Ingredients:

Crab Apples

A Lemon (juiced)

Sugar

Water

It tastes great on toast. I think that it will go well with pork, lamb or venison.

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Wild Crab Apple - these were growing on a crab apple tree situated on the central reservation of the Bristol Ring Road.
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A bowl of freshly foraged wild crab apples, foraged during a walk in Bristol.
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Remove the stalks and cut the bases off. Cut them in half and add them to a large saucepan. Then add water to the pan, so that it comes to the top of the apples in the pan.
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Boil the crab apples, occasionally breaking them up with a potato masher.
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Drain the pulp through several layers of muslin. The juice will take several hours to drain into the bowl below. Do not squeeze them, or the jelly will be cloudy.
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Add the sugar to the crab apple juice in the ratio of 7 parts sugar to 10 parts juice.
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Add the juice of a lemon and them bring to a rolling boil for 30-40 minutes. Removing the scum regularly to ensure that the jelly remains clear.
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Add the crab apple juice to a clean and sterilised jar and leave in the fridge to set. You then have Crab Apple Jelly.
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Freshly made Crab Apple Jelly, made with foraged crab apples collected during a walk with my daughter in Bristol.
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My daughter loves the Crab Apple Jelly!
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