In this post I am going to share our crab apple jelly recipe, as far as food near me these trees are really widely planted as street trees all throughout Australia so you should be able to get your hands on some easily, we are lucky to have a someone in the family with two amazing crab apple trees as on the Mornington Peninsula the street trees are much more coastal and windswept.
Picking can be quite time consuming as they are very small however you really don't need a huge amount in the restaurant we use the jelly quite a lot and we can pick enough for a years supply in about 2 hours.
Here is the recipe for crab apple jelly
- Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
- Bring to the boil and simmer until the fruit is soft (about 30 minutes).
- Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
- The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
- Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator. When the jelly is set, it will solidify on the back of the spoon.
Seriously eeaasssy to make and really delicious with white mould cheeses