Crab-apple Jelly

• 4lb/2 kg crab-apples
• 2 pints/1

Wash the fruit and remove any damaged or bruised pieces. Do not peel or core the fruit, but cut it in quarters. Put into a pan with the water and cloves. Bring to the boil and then simmer until the apples are very soft. It may be necessary to add a little more water if the fruit begins to boil dry. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml of juic