Crab Apple Jelly

• 4 lb (1 kg 800 g) crab apples
• 2

Wash and pick over the fruit. Cut away any bad or bruised parts and cut any large crab apples into quarters. Smaller crab apples can remain whole. Put the fruit in a pan, add the water and cloves. Cover and simmer gently until soft and pulpy. Strain for several hours through a scalded jelly bag or strong linen cloth. Do not squeeze the bag or the resulting jelly will be cloudy and unappetizing.