In stock just now we have this delightful Malus Golden Hornet Crab Apple Tree.
Crab apples are great for making jelly as they are an excellent source of pectin. Jelly can be used to compliment meat and cheese dishes. Here's one we made earlier.......
Crab Apple and Mint Jelly
4kg crab apples
1kg caster sugar
Handful of chopped mint (try Indian trailing mint or Pineapple mint - both stocked at the Mill)
Juice of one lemon
Wash the fruit, discard any bruised or damaged fruit. Place in a pan, cover with water and bring to the boil or until the fruit is soft.
Place the cooked fruit inside several layers of muslin and allow to rest over a bowl or pan overnight. This will allow the juice to seep through the muslin cloth, you should be left with a lovely clear juice.
Add the caster sugar to the fruit liquid (10 parts liquid to 7 parts sugar), add the juice of one lemon.
Bring to the boil until all the sugar is dissolved.
Continue to boil the liquid with care for approx 40 minutes, skimming away the froth from the top at all times.
When the mixture has reached setting point, it will solidify on the back of a chilled spoon or on a plate. At this stage -add the finely chopped mint then pour into sterilised preserving jars and seal. Store in a cool dark space until ready to eat. Enjoy!
As an alternative, why not try substituting the mint for chopped red chilli?
No comments:
Post a Comment