Crab Apple Jelly from The Times Cookery Book by Katie Stewart
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. ...
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Cooking tools:
- Jelly bag
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 2 pints (generous 1 litre) water
- 4 lb (1 kg 800 g) crab apples
- granulated or preserving sugar
- 4 cloves
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