Crab Apple and Rowanberry Jelly

Ingredients

  • 750 g/ lb crab apples
  • 750 g/ lb rowanberries
  • 1.8 litre/3 pt water
  • jam sugar

Method

Wash the fruits well, put them in a preserving pan with the water, bring to the boil and boil until the fruit is very soft. Strain the fruit and liquid through a jelly bag. To every pint of liquid add 1 lb of jam sugar. Return the liquid to the heat, add the sugar. Bring slowly to the boil, stirring continuously until the sugar has dissolved, then boil fast until the liquid jells when dripped onto a saucer. It will wrinkle when it is ready. Pour the jelly into warm sterilized dry jars, cover with circles of waxed paper while hot, then cover with cellophane circles when cold.

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