Crab Apple Jelly

I love stocking the cupboard with crab apple jelly, it’s great spread on toast or served with pork. It's a fantastic pinky orange colour. High in pectin, there is no need to use jam sugar with these apples.

Try adding other wild fruits, such as blackberries, to the mix.

Ingredients:

• 1kg crab apples

• Up to 1kg granulated sugar

• Water

Method:

Put the fruit into a large pan and add just enough water to cover the apples. Bring to a boil and simmer until the fruit starts to fall apart.

Strain through a muslin or cheese cloth. Leave to drip for several hours or overnight, but whatever you do avoid squeezing or you’ll end up with cloudy jelly.

Measure the resulting liquid and for every 600ml of juice, you’ll need 450 kg of sugar. Put the juice into a pan and bring to the boil.

Add the sugar and stir until dissolved. Slowly bring to a rolling boil and boil rapidly, without stirring, until setting point is reached. I find this varies

Pour into warm, sterilised jars.

Damson jelly

Ingredients:

• 1 kg damsons (or plums)

• Up to 1kg granulated sugar

• Water

Method:

Put the fruit into a large pan and half cover with water. Simmer until the fruit starts to fall apart.

Strain through a muslin. Leave to drip for several hours or overnight, but whatever you do avoid squeezing or you’ll end up with cloudy jelly.

Measure the liquid and for every 600ml of juice, you’ll need 450 kg of sugar. Put the juice into a pan and bring to the boil.

Add the sugar and stir until dissolved.

Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 minutes, or until setting point is reached. This can take 40 minutes or more.

Pour into warm, sterilised jars.