6 lb (3 kg) crab-apples
preserving sugar (see method)
rose geranium leaves (optional)
preserving sugar (see method)
rose geranium leaves (optional)
method
1. Wash and quarter the apples, and cut out any bad bits.
2. Put the fruit in a preserving pan and add just enough water to cover it.
3. Cook it, uncovered, until the fruit is soft (about an hour).
4. Pour the apples and the juice into a jelly bag hung over a bowl and allow the juices to drip overnight.
5. Measure the juice and return it to the preserving pan.
6. Add 500 g (1 lb) of sugar for every 575 ml (1 pt) of liquid.
7. Bring the mixture to the boil, stirring constantly to dissolve the sugar.
8. Allow the mixture to boil, without stirring, until it reaches the setting point.
9. Remove the pan from the heat and skim off any scum before potting it in sterilised jars.
2. Put the fruit in a preserving pan and add just enough water to cover it.
3. Cook it, uncovered, until the fruit is soft (about an hour).
4. Pour the apples and the juice into a jelly bag hung over a bowl and allow the juices to drip overnight.
5. Measure the juice and return it to the preserving pan.
6. Add 500 g (1 lb) of sugar for every 575 ml (1 pt) of liquid.
7. Bring the mixture to the boil, stirring constantly to dissolve the sugar.
8. Allow the mixture to boil, without stirring, until it reaches the setting point.
9. Remove the pan from the heat and skim off any scum before potting it in sterilised jars.
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