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
Ladle softened fruit and juice into a scalded jelly bag and allow juice to drip for several hours. Measure the strained juice back into the rinsed preserving pan and for each
This recipe comes from Katie Stewart.
© 1986 All rights reserved. Published by Macmillan.