recipes

Ingredients
600g Crab apples
35g Chillies
1l Water
1 Lemon, juiced
500g Caster sugar

Method
Put the chopped apples, chilies, lemon juice and water in a heavy-bottomed pan. Bring to the boil and simmer for about 30 minutes, until the apples become pulpy.

Strain through a jelly bag or muslin square overnight. Don’t be tempted to squeeze the pulp – this would make your jelly cloudy.

Measure the juice into a pan. For every 500ml of juice add 300g of caster sugar. Bring slowly to the boil, stirring to dissolve the sugar. Keep a rolling boil going for 10-15 minutes until setting point has been reached.

Cool slightly, skim away any scum that forms on top of your jelly, pour into sterilised jars and seal tightly with screw-top lids.