Crabapple Jelly

To my delight, I was handed a whole tree’s worth of crabapples. I decided to make crabapple jelly. 

Firstly, I opened up the crabapple bag and loads of flies came out so I squealed like a pig and ran around my kitchen. Once I had gotten over myself, I washed the fruit and removed the bruised bits and stalks. I filled many pans with the crabapples and put enough water in to cover the fruit. I put the fruit on the boil and went on a fly hunt (standard). When the fruit was soft I poured it into many sieves lined with muslin cloths to drip into bowls overnight. In the morning, I excitably lifted the fruit out (without squeezing it) and admired my fruity syrup. IMPORTANT: If you squeeze the muslin cloth/fruit the jelly juice goes cloudy. No one wants cloudy jelly.

I measured the juice and mixed it with A LOT of sugar (7 parts sugar to 10 parts juice). I boiled it on a low heat for what seemed like an age. I skimmed the top regularly and tested it for jelly consistency by blobbing the syrup on the back of a cold spoon. IMPORTANT: Once the syrup solidifies on the back of a cold spoon, it is ready to pour into a sterilised jar. 

Behold. I made three jars out of 300(ish) crabapples. It took 9 hours of effort, twenty fruit flies and a lot of washing up. It tastes REALLY good, it’s sweet with a sour note. As you can see I already ate the top half of the jar.

Jam is a bargain in the supermarket, that’s for sure. Never take jam for granted. Bit crabby now.

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