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Post by Sylvia on Sept 14, 2008 15:12:43 GMT -6
As if I haven't enough pears to deal with the brambles and crab apples are all ripe ready to pick. This is our favourite jelly -
Bramble and Crab Apple Jelly
2 lbs Crab Apples (or any other Apples) 2 lbs Brambles Jam/Preserving Sugar, you will know how much once you measure your strained juice.
If you can get Crab Apples do as they have a very good flavour and help with the pectin. Make the jelly in small quantities.
Wash the Apples and chop in chunks, no need to peel or core. Put into a pot with the blackberries and add cold water to come level with the fruit. Bring up to the boil and simmer until the apples are very soft. Pour mixture into a muslin bag and leave to drip overnight. (I use one of my upper kitchen unit handles to drape the bag from)
Now measure exactly how much liquid you have do not be tempted to squeeze the bag or your jelly will be cloudy (not very appetising) use one pound of sugar for every pint of juice Put the sugar and fruit into a large pot and bring to the boil gently initially until the sugar melts. Then a fast boil for about 20 mins stirring all the time, I used the old fashioned saucer testing method, before I invested in a sugar thermometer, a great buy. Take off the heat and pot in the usual way.
Sylvia446
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