Crab Apple Jelly.

 A jelly that goes wonderfully with pork, game and cold meets and will keep for the winter months if stored in a dark cool larder. 

For this recipe I use foraged crab apples from the new forest and some ornamental ones given to me from a garden.

Chop the apples, use the cores to as they contain lots of pectin which will help the jelly to set.

Place in a saucepan and add cold water until it is half way up the chopped apples.

Bring to a boil and then turn the heat down and simmer until the apples collapse and can be stirred and crushed with a wooden spoon.

Pour the mixture into a jelly bag suspended over a saucepan and wait for all the juices to to strain through. If you don't mind a cloudy jelly you can squeeze the last juices through - if you like a clear jelly do not squeeze the bag.

For every litre of juice add 750g of sugar to the saucepan and boil rapidly, stirring the sugar to dissolve it and skimming off any scum with a wooden spoon. Hard boil for at least ten minutes.

The setting point is at 106 celcius if you have a sweet thermometer or you can drop a little of the mixture onto a saucer than has been cooled in the freezer - leave for a few seconds and if it wrinkles when pushed the jelly is ready.

Pour into sterilized jars and seal immediately. allow to cool and store for use.