Crabapple Rosehip Jelly Recipe
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Ingredients: |
Ingredients: 12 crabapples (or 3 cooking apples)
2kg ripe rose hips
1.5l water
80g sugar per 100ml juice
350ml lemon juice
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Directions: |
Directions:Wash the apples and wipe dry then cut into quarters (you don't have to core or remove the skin). Wash and pick the rose hips then add the fruit to a pan along with the water. Bring to a simmer and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain overnight (do not press down as this will make the jelly cloudy).
The following day measure the volume of juice and heat in a pan. Add 75g of sugar per 100ml of liquid and stir until all the sugar has dissolved then stir-in the lemon juice. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for seting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Seal securely and store. |
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