Crab Apple Jelly

My Nana was famous for her crab apple jelly and mint sauce. The crab apples and mint were picked from the garden. The crab apple jelly and mint sauce are delicious.

My Dad uses her crab apple jelly recipe for his apple jam. Nana gave her recipes to my mother. Everyone loved her crab apple jelly and mint sauce.

Crab Apple Jelly

4 lbs Crab Apples
2-3 pints Cold Water
Rind of 2 Lemons
Sugar

Method

Wash the crab apples and cut out any bad portions. Quarter the apples and place them, complete with peel and core, in a large saucepan. Pour enough cold water into the pan to cover the apples. Then add the lemon rind. Place the pan over high heat and bring to the boil. Reduce heat and simmer for one hour or until the apples are tender and mushy.

Pour the apples and liquid into a jelly bag and leave overnight for the juice to strain into the pan. Measure the final amount of juice and pour the juice back into the pan. Add 1 lb sugar for every 1 pint of juice.

Place the pan over low heat and stir to dissolve the sugar. Increase the heat to high and bring the juice to the boil. Skim off any scum from the top. Boil briskly for about 10 minutes until setting point is reached. Remove the pan from the heat and let the jelly cool.

Pour the jelly into hot, dry jam jars and cover, label and store in a cool, dark place.