Crab apple jelly

• crab apples↗1½ kg kg
• lemon↗1

  zest cleaned and half juice

• crystallized sugar↗around 450g white caster or g

  white caster

• jelly bag

Step-by-step instructions

1. 1

   Wash and drain the fruit, then halve the apples and place them in a large heavy pot with an equal amount of water and the cleaned lemon zest. Bring to a boil, then reduce heat and simmer for 20‑25 minutes until the apples turn into pulp. Stir occasionally with the back of a wooden spoon to crush the fruit.

2. 2

   Remove from heat and let cool slightly. Transfer the fruit pulp into a jelly bag and let the juice drain into a large bowl (this will take several hours, so it's best to do it overnight). If you press the fruit, the jelly will become cloudy.

3. 3

   Place two small molds in the freezer – you will use them to test the jelly's readiness.

4. 4

   Weigh the fruit liquid and return it to a large pot. Add three quarters of the total liquid weight in sugar (e.g., if you have 400 g of liquid, add 300 g of sugar).

5. 5

   Add the sugar to the juice together with the lemon juice and stir over medium heat until the sugar fully dissolves. Increase the heat and bring the fruit to a boil. Stir occasionally and boil vigorously for about 8 minutes, skimming foam with a spoon. If using a thermometer, reach 105 °C. If not, test the liquid after 8 minutes by removing a mold from the freezer and placing a teaspoon of liquid on a plate. Let stand a minute, then run a finger through the liquid; if it wrinkles, the jelly is set. If not, return to a boil and try again after another minute.

6. 6

   Pour into sterilized jars and let cool completely. You can sterilize the jars by washing them in hot soapy water, rinsing, and placing them in the oven at 180 °C/160 °C with fan/gas 4 for 5 minutes. Carefully remove and let cool. Store in a cool, dark place.