Rosehip Crab Apple Jelly Recipes

ROSEHIP & CRAB APPLE JELLY

Steps:

• Before you start your jelly, put 2 saucers in the freezer. Thoroughly wash the rosehips and apples. The rosehips will take much longer to cook, so put them in a pan with water to generously cover and bring to the boil. Reduce the heat and simmer for 40 mins, topping up with hot water from the kettle when necessary.
• Halve the crab apples (or chop the dessert apples - no need to peel or core) and pare wide strips of peel from the lemon. Add to the pan, with more hot water to cover the fruit. Return to the boil, then simmer for 15 mins until the apples and rosehips are very soft.
• Pour the fruit and liquid into a jelly bag and leave overnight to drip through.
• In the morning, select a few small jars with lids, wash the jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin. Heat at 180C/160C fan/gas 4 for 10 mins. Measure the juice and pour into a clean pan. For each litre of juice, add 800g sugar (or 80g sugar to each 100g juice). Add the honey and juice from the lemon.
• Bring the mixture slowly to the boil, stirring to dissolve the sugar. Boil hard for 5-15 mins until setting point is reached (see below). Don't overboil as apples are high in pectin and the jelly should set quickly. Remove from the heat and stir in the butter to disperse the foam on top. Pour into the prepared jars, seal, label and store in a cool, dark place for up to 1 year.

MARY WYNNE'S CRABAPPLE JELLY

Steps:

• Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
• Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
• Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

CRAB-APPLE JELLY

Steps:

• Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
• Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.