Ingredients

The following ingredients have 4 Servings
  • 71 ozs Crab Apple (cut into quarters)
  • 1 red chili pepper (finely chopped)
  • 1.2 liters water
  • sugar (see recipe)

Instruction

  • Put the crab apples (there’s no need to peel or core them) into a large heavy-based pan with the chillies and water.
  • Place over a low heat and slowly bring to a boil. Reduce the heat and simmer gently for about 1 1/2 hours until the fruit is soft and pulpy.
  • Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
  • Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 450 g| 1lb sugar.
  • Heat the juice and sugar in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly for about 10-20 minutes until setting point is reached.
  • Pour into warm sterilised jars, cover, seal and label