Fruit of the Week: Apple pt. 3

– Apples contain a large number of anti-oxidants and phytonutrients, which contribute towards optimal development and overall health
– Apples contain a significant amount of dietary fibre, which can help prevent the absorption of bad cholesterol
– A medium sized apple provides approximately 14% of a person’s daily Vitamin C requirements

Crab Apple Jelly

Crab Apple Jelly:

– Crab apples (250g will make approximately 200ml of jelly)
– Water
– Sugar
– 1 lemon

1. Pick the crab apples. Crab apples aren’t normally available commercially, so you’ll probably have to find a crab apple tree and pick them yourself. However, don’t hesitate to try a local farmer’s market as someone might be selling them or can get some for you.
2. Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
3. Put the crab apples in a saucepan and cover with water. Bring to a boil and simmer for approximately half an hour.
4. Strain the pulp. Crab apple jelly is normally strained through muslin or cheesecloth, which results in a clear jelly, but if you don’t have any and don’t mind the jelly being cloudy, you can use a fine sieve. If straining through muslin/cheesecloth you will need to leave the pulp to strain in its own time (if in doubt, leave it overnight), as squeezing it to speed up the process will result in a cloudy jelly.
5. Measure the juice and add the sugar. You will need approximately 7 parts sugar to 10 parts juice.
6. Squeeze the lemon and add to the juice and sugar.
7. Boil the jelly. Skim off any white froth that forms on the surface – this is the stuff that makes the jelly cloudy – so the more you can get rid of, the clearer your jelly will be. Once the jelly starts to thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it’s ready. If you have a thermometer, the jelly should set at around 105ºC
8. Pour into sterilised jars and seal. Tightly seal while still slightly warm. Store in a cool, dark and dry place.


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