[Yorkie]

I've got a recipe for crabapple jelly but it's not clear what type of sugar I need to add in the final stage of the process.

Will ordinary granulated be fine?  I assume they don't need extra pectin as it will come from the pips in the initial cooking stages?

[sunshineband]

Yes ordinary white granulated does the job just fine


(We called them crabbles when I was little)

[Yorkie]

Ta 

So did we - I still call it crabble jelly but thought I might confuddle those on here who are not 'in the know' if I used that in the title 

[sunshineband]

 

Hope the jelly comes out beautifully clear.

[Auntiemogs]

Ooh, did you get the recipe from the forum Yorkie?  Going to pick mine tomorrow and they are teeny but I can't resist as I used to love my Nan's when I was a nipper. 

[Yorkie]

No, I've got a copy of a recipe from an old book of my mum.  I've made it before and it came out beautifully.  Hopefully it wasn't beginner's luck.  I'm told the trick is to be absolutely patient and not to stir / squash the fruit AT ALL while it is dripping overnight.

[Auntiemogs]

I shall thumb through Nan's old recipe book and bear that in mind.  Thanks hun. 

[Yorkie]

Ingredients: 2.5 kg (5 1/2 lb) crabbles, 6 cloves, sugar.

1. Chop the crabbles into quarters without peeling or coring, and put into a preserving pan with the cloves and 1.7 litres (3 pints) water.  Bring to boil and simmer gently for about 1 1/2 hours or until the fruit is soft and pulpy, adding a little more water if necessary.  Stir from time to time to prevent sticking.

2. Spoon the fruit pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours.  (I didn't have a stool; I suspended a bamboo stick over my bath and used that to suspend the jelly bag over a bowl).  (Do not try to push the pulp or juice through the bag).

3. Discard the pulp remaining in the jelly bag.  Measure the drained liquid and return it to the pan with 450g (1 lb) sugar for each 600 ml (1 pint) of liquid.  Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes or until setting point is reached.

4. Remove any scum with a slotted spoon, then pot and cover in the usual way.