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Crab apple and Calvados Jelly Recipe
Crab apple and Calvados Jelly Recipe Crab apple and Calvados Jelly Recipe

Crab apple and Calvados Jelly Recipe

Collect and wash your crab apples.

Three quarters fill a large saucepan with apples, just cover with water and simmer until soft and disintegrating.

When cooled but still warm (goes through jelly bag quicker) pour through a jelly bag or clean pillow case allow to drip over night. Do not squeeze the bag or the jelly will be cloudy. Measure resulting liquid. Use in 4 pint batches, 1lb/450g sugar per pint plus quarter pint of wine vinegar.

Bring to a rapid boil in a large saucepan, skim off scum as the jelly come to a boil or it may boil over.

Test for a set after 15mins (wrinkle on a saucer) about 219 C Once setting point is reached add a small glass of calvados and decant into sterilized jars.