Antonio Carluccio

Crab Apple Jelly

Gelatina di Meline

banner
Preparation info
  • Makes

    1-1.5

    kg jelly, depending on the apples
    • Difficulty

      Easy

Appears in
Antonio Carluccio Goes Wild: 120 Fresh Recipes for Wild Food from Land and Sea
Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

  • About

I am always reluctant to use well-known preserving recipes, but this one is so good - so much pleasure from so little work! I like to eat it as a jam for breakfast, or as an accompaniment for roasts.

Ingredients

  • 2 kg (4½ lb) crab apples, washed and halved
  • caster sugar as required
  • rind of

Method

Cover the fruit with water in a large pan, and boil until soft and pulped.

You now need to use a jelly bag (or piece of muslin) to obtain the juice. I always tie the strings of the bag to the four legs of an upside-down chair or stool with a bowl below to catch the pure juice. This could take a few hours, or overnight.

Once you have collected all the juice, weigh it and then wei