We slightly forgot about the crab apples this year being so frantic with picking all the apples for pressing into juice. We managed to save the last few and Sarah knocked up a batch of jelly this morning but she isn’t giving any away so I am going to have to make my own…
2lbs of crab apples, roughly chopped
2 red chillis
2lbs of jam sugar
3-4 jam jars
Put the crab apples in a pan and cover with water. Simmer the crab apples until soft. Strain the mixture through a piece of muslin cloth. Measure the liquid and reboil adding 1lb of jam sugar per pint of liquid until setting point ( if unsure you can put a blob on a cold saucer and wobble it around, if it stays put, it’s ready). Pop into sterilised jars. Yummy slathered on a Launceston Farm bacon butty.
T: +44 (0)1258 830528