This is Sarah’s treasured recipe from “The Preserving Book” by Mackinlay & Ricketts
2kg (4lb) crab apples
Sugar (see below)
1.25 litres (2.25 pints) water
Wash the crab apples, cut them into pieces and put into the preserving pan. If windfalls are used remove any bruises. Pour in the water barely to cover the apples and simmer gently for about 45 minutes until very soft. Strain through a jelly bag overnight. Measure the juice into the preserving pan, bring it to simmering point and add 400g (1lb) sugar for every 500ml (1 pint) of juice. When the sugar has dissolved put in any chosen flavouring (e.g. thin strips of lemon or orange peel, stick of cinnamon) tied in muslin and boil fast for five minutes, then test for a set and repeat ever minute or two until a set is obtained. Take the pan from the heat, remove the bag of flavouring and skim quickly. Pour at once into heated jars. Cover and seal.
Enjoy! Let us know how you get on.
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