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Crabapple and Thyme Jelly
Preparation info
- Makes about
4-5 jars
per jar) - Difficulty
Easy
Appears in
By Tony Bilson
Published 1994
A sharp, clear, red jelly which, with the addition of the aromatic herb thyme, makes a wonderful accompaniment for practically any poultry or game at Christmas.
Ingredients
1.5 kg 3 lbs 1 cup
Method
Wash the crabapples, put them into a preserving pan with the thyme and just cover with water. Place a lid on the pan and simmer for 40 minutes. Strain the pulp through a jelly bag for 12 hours or overnight. Discard the pulp, measure the extracted juice and return it to the cleaned preserving pan. For every 2 cups (500 mL/16 fl oz) juice add 500 g (1 lb) warmed sugar. Warm the sugar by stirring
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