Crab Apple Jelly (A recipe to store for the autumn)

[Guest guest]

Crab Apple Jelly

Recipe:

6lbs of crab apples

4 pints of water

Sugar (Granulated)

Method:

Simmer the washed chopped and cored fruit with the water until the

apples have cooked to a pulp (approximately one and a quarter hours).

Sieve the peel through mesh. Add four and a half pints of granulated

sugar to six pints of juice (more sugar if the the apples are sour).

Simmer for three and a half hours. The mixture should set upon

cooling so pour while still fairly hot into sterilized jars.