We’ve all heard of the classic Crabapple Jelly, so here’s a lovely variation which is not so common, and can be enjoyed as soon as it’s set!
Enough for 1 x 230g jar
450gms haw berries
1 litre water
Granulated sugar & pectin – see recipe for quantities OR preserving sugar.
Dash of lemon juice.
- Pick plump red berries, carefully avoiding the vicious prickles. Remove berries from the stalks and leaves, and rinse under running water.
- Place berries and water in saucepan and simmer gently for 20 minutes. During the cooking time, using a potato masher, occasionally smash berries-you want to end up with a pulp.
- Set up a muslin in a colander or sieve, over a bowl. Pour the pulp into the muslin and leave for several hours to drip. Should you lose patience and force the liquid through the muslin, your end result will be a cloudy jelly!
- When the liquid has been extracted, discard the pulp, and place the liquid in a pan.
- Using the formula; ???gms liquid , divided by 10= ??? x 7 = granulated sugar Example; 209gms liquid, divide by 10 = 20.9 20.9 x 7 =146gms sugar
Add your sugar to pan with liquid, if using pectin, use 8gms per 1kg sugar.
- Add a squeeze of lemon juice and set pan over a heat to a rapid boil, continue the boil for 20 mins or until the setting point has been reached.
- Skim the surface with a spoon to remove the foam scum.
- Setting point can be tested – drop a teaspoon full onto a cold plate and place in the fridge, after a minute or two push the drop with a finger, it should offer resistance.
- When jelly is ready, pour into hot sterilised jars.