Cinnamon Crab Apple Jelly Recipe
Takes 50 minutes, makes just over 2lbs jelly, keeps for 6-9 months
1.5kg crab apples
pared rind of 1 lemon
5cm piece of ginger
20cm cinnamon stick
500g white granulated sugar for each 600ml/1 pint of juice
Put whole apples (minus any bad bits) and 1.2 litres of water into a large preserving pan. Add lemon rind, ginger and cinnamon and bring to the boil. Cover the pan and simmer for 30-40 minutes until the apples have collapsed and are pulpy. Spoon the mixture into a jelly bag and leave to drip for 6-12 hours
Measure the juice and weigh out the correct amount of sugar. Put the sugar and juice into the cleaned preserving pan and bring slowly to the boil, stirring until the sugar has dissolved. Cook at a full rolling boil for 5 minutes and then test for a set.
When the jelly has reached setting point,skim any scum off the top, pot into hot sterilized jars, seal and label. You can add a piece for cinnamon to each jar before adding the jelly if you like
Really nice on buttered toast, english muffins, crumpets and scones. Can melt and use as glaze on cakes etc too.