Crab Apple Jelly from Wild Food by Katie Stewart
Crab apples make a beautiful pink jelly with a lovely flavour – great on scones or toast for tea.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
Ingredients
- 2 kg (4 lb) crab apples
- granulated or preserving sugar
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