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Katie Stewart
Easy
By Roger Phillips
Published 1986
Crab apples make a beautiful pink jelly with a lovely flavour – great on scones or toast for tea.
Wash and cut up (or chop) the crab apples. Place in a preserving pan with water just to cover – about 1.2 litres (2 pints). Bring slowly to the boil, then simmer the fruit gently for about 1 hour. Stir occ