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Kirstie Allsopp
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Clarissa Dickson Wright
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Victoria Cranfield

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.