Directions: |
Directions:Wash the apples, remove any blossom heads and cut out any bruised or damaged sections. Add the prepared crabapples to a saucepan and fill with just enough water to cover the fruit. Bring to a boil, reduce to a simmer and allow to cook for 25 minutes, or until the fruit is soft and pulpy.
Pour the fruit pulp into a jelly bag or a colander lined with several layers of muslin and allow to drip over night into a pan or bowl set underneath (don't squeeze the bag or be tempted to press down with a spoon as this will only cloud the jelly).
The following day, measure the juice and combine with the sugar at a ratio of 350g sugar per 500ml juice (a 7 to 10 ratio of sugar to juice, if being technical). Add the lemon juice, bring to a boil and cook until the sugar has dissolved. Reduce to a rolling boil and keep cooking for about 40 minutes, skimming-off any froth as it develops.
To test chill a plate in the fridge. When ready a teaspoon of the jelly will form a skin when dropped onto the plate and pushed with the back of your finger. Keep boiling for 5 more minutes then add the calvados and immediately pour into warmed, sterilized, jars and seal tightly whilst still warm. Store in a cool dark place until needed.
This is a traditional French recipe (from Normandy) for a classic jelly-like preserve of apples, sugar, lemon juice and calvados that's cooked until it reaches the setting point, potted in jars and which is typically served to accompany soft cheeses. |
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