Photo: (Hans Hillewaert), CC BY-SA 3.0 · source
Jelly · From Bladwijzer
Wild apple jelly
- Makes: ± 3 jars of 250 ml
- Time: 1 hr + 1 night draining
- From: Crab apple
Ingredients
- 1 kg wild apples
- ± 750 ml water
- juice of 1 lemon
- sugar: 750 g per litre of juice (± 500 g)
Method
- Wash the apples, cut them in half and remove any rotten, mouldy or grubby parts. Leave the skin and core in.
- Put them in a large pan with just enough water to almost cover them (± 750 ml).
- Bring to the boil and simmer gently for 30–40 minutes, until the apples are completely soft. Mash them now and then.
- Pour everything into a jelly bag or a wet cloth over a bowl and leave to drip overnight. Do not squeeze, so the jelly stays clear.
- Measure the juice, pour it into a clean pan and add the lemon juice and 750 g sugar per litre of juice. Stir until the sugar has dissolved.
- Boil hard for 10–15 minutes, until the jelly sets on the saucer test (a drop on a cold plate wrinkles when you push it) or reaches 105 °C.
- Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.
Storing: A year in a cool, dark place; once opened, in the fridge.