Hundred House Crab Apple Jelly

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September in the gardens brings us an abundance of Crab Apples, none of which go to waste. We make a fantastic Crab Apple Jelly that compliments such Game as Venison, Pheasant Breast or Wild Boar.

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Learn how to make the Hundred House Crab Apple Jelly:

You will need, Crab Apples 250g

Water

Sugar

1 Lemon

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 Begin by washing the apples and removing all of the stalks. Then place in a saucepan and cover with water. Bring to the boil and simmer for half an hour.

Once cooled, strain the pulp through a piece of muslin; this will help to keep the jelly nice and clear. Don’t be tempted to squeeze the pulp through the material as this will also make for a cloudy juice. Straining through a sieve is also a no no!

When measuring the Sugar, you need to aim for 7 parts Sugar to 10 parts Crab Apple juice.

Add the juice from the Lemon and the Sugar. Boil the mixture. While this is boiling, skim any white froth that rises to the surface (this again will help to keep it clear). Keep testing the jelly with a spoon to see if it is beginning to set. Once it is, allow to cool a little and pour into sterilized jars.

Pheasant dish

Smoked breast of Pheasant with Sage stuffing, served with a Pear glazed with Crab Apple Jelly, Sweede Puree and Potato Gratin

 

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Stuart, inspecting this year’s crop