Ingredients: As many crab apples as you want to use, Enough water to just cover them, White sugar - 450g for every 600ml of strained juice
Method: Tip crab apples into preserving pan (no need to cut them up). Add enough water to just cover them. Bring to the boil, simmer and stir now and then until the fruit has turned mushy.
Allow to cool a little and then pour into a jelly bag and leave to strain overnight into a large bowl. Don’t squeeze the bag or the jelly will be cloudy.
Measure the strained juice and pour back into the preserving pan and heat slowly. Add 450g sugar for every 600ml of juice and add to the juice. Stir on a low heat until the sugar dissolves and then bring to the boil.
Boil rapidly until setting point is achieved (test by dropping a spoonful of mixture onto a fridge-cold saucer, as it cools it should wrinkle on the surface). Pour hot jelly into hot sterile jars and seal immediately.
Tip: You can pep up the recipe by adding a few chillies, a cinnamon stick, coriander seeds or star anise to the pan.