2 kg well-flavoured crab-apples, cooking (tart) apples or windfalls
1.5 - 2 litres water
25 g ginger root or thinly pared rind of 1 lemon
sugar (see method)
1.5 - 2 litres water
25 g ginger root or thinly pared rind of 1 lemon
sugar (see method)
method
1. Wash and cut up the apples without peeling or coring. If windfalls are used, weigh after removing the damaged parts.
2. Use just enough water to cover, bruise the ginger, if used, add the chosen flavouring and simmer for about 1 hour until tender and well mashed.
3. If the apples do not break down, press them after 30 minutes with a potato masher.
4. Test for pectin, and if the clot is satisfactory, strain the juice through a scalded jelly bag.
5. Leave to drip for 1 hour, then measure the extract, return it to the cleaned pan, and heat gently.
6. Weigh and add the required sugar (usually 800g for every litre of extract).
7. Stir over low heat until dissolved.
8. Bring the jelly to a steady boil and test for set after 10 minutes.
9. Remove from the heat, skim carefully, pot, cover, and label.
2. Use just enough water to cover, bruise the ginger, if used, add the chosen flavouring and simmer for about 1 hour until tender and well mashed.
3. If the apples do not break down, press them after 30 minutes with a potato masher.
4. Test for pectin, and if the clot is satisfactory, strain the juice through a scalded jelly bag.
5. Leave to drip for 1 hour, then measure the extract, return it to the cleaned pan, and heat gently.
6. Weigh and add the required sugar (usually 800g for every litre of extract).
7. Stir over low heat until dissolved.
8. Bring the jelly to a steady boil and test for set after 10 minutes.
9. Remove from the heat, skim carefully, pot, cover, and label.
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