Crab apple jelly
Stephen, my head chef, brought some crab apples to work recently and made this jelly. As with the quinces, the cooked apples turn from a clear gold colour to a soft, rosy-pink hue. The jelly is terrific with roast rabbit or game terrine, or spread on leg ham in a sandwich.
- Cut the crab apples in half, then place in a large saucepan and cover with water. Add the lemon juice (from 1 lemon) and bring to a simmer over a medium heat. Cook until the fruit is soft, then strain the liquid through a colander placed over a bowl. Discard the pulp and pour the juice through muslin or a clean kitchen towel, or leave in a jelly-bag to drain overnight.
- Measure the juice and pour into a deep saucepan. For each cup of juice, add 1 cup of sugar. Heat until boiling, stirring until the sugar is dissolved, then cook until the setting point is reached. Pour the jelly into warm, dry jars. Cover.