Crab-apple Jelly from The Complete Book of Home Preserving by Mary Norwak
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...
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Cooking tools:
- Jelly bag
- Kitchen scale
- Measuring cup
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
Ingredients
- 4lb/2 kg crab-apples
- 2 pints/1 litre water
- 6 cloves
- Sugar
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