Crab Apple Jelly - cooking recipe

Ingredients

250 g crabapples
water
sugar (superfine or caster)
1 lemon

Preparation

Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface - this is the stuff that makes the jelly cloudy - so the more you can get rid of, the clearer your jelly will be.
Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready. Pour into sterilised jars and seal.
Tightly seal while still slightly warm. Store in a cool, dark and dry place.
250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).