Homemade Crab Apple Jelly

1. Prepare the Apples

• Washing: Rinse 1.5 kg of crab apples under cold running water to remove dirt, debris, and any chemicals. This is crucial for ensuring your jelly is clean and safe to eat.
• Cutting: Cut each crab apple in half. There’s no need to core them or remove seeds, as these will help release natural pectin during cooking. Discard any bruised or damaged fruit to avoid off-flavors.

2. Cook the Apples

• Cooking Setup: Place the halved apples into a large, heavy-based saucepan. Add enough water to cover the apples (about 1.5 liters), ensuring that the apples can simmer evenly. Add the pared zest of one lemon to infuse flavor.
• Simmering: Bring the mixture to a boil over medium heat, then reduce the heat to a gentle simmer. Cover the saucepan with a lid and let it simmer for about 20-25 minutes. Stir occasionally, pressing down gently with the back of a wooden spoon to help break down the fruit and release juice. The apples should become very soft and pulpy.

3. Extract the Juice

• Cooling: Once the apples are soft, remove the pot from heat and allow the mixture to cool slightly. This helps with the next step and makes it safer to handle.
• Juicing Process: Set up a jelly bag or fine mesh strainer lined with cheesecloth over a large bowl. Pour the cooled apple mixture into the jelly bag. Allow the juice to drip through into the bowl. This process can take several hours, so it's best to leave it overnight if possible. Avoid pressing or squeezing the jelly bag, as this will cause the jelly to be cloudy.

4. Prepare for Setting Test

• Sterilizing Saucepans: While the juice is draining, prepare your setting test saucers. Wash two small saucers in hot soapy water, rinse thoroughly, and place them in an oven preheated to 180°C (160°C fan/gas 4) for about 5 minutes. This sterilization helps prevent contamination.
• Cooling Saucepans: Allow the saucers to cool on a clean surface. They will be used later to test if the jelly has reached the correct setting point.

5. Measure and Combine Ingredients

• Weighing Liquid: After the juice has fully dripped into the bowl, weigh the liquid. For every 1 liter of juice, you will need 750g of sugar (three-quarters of the liquid weight).
• Mixing Ingredients: Return the measured juice to a large, clean saucepan. Add the sugar and the juice of half a lemon (from the lemon used for zesting) to enhance flavor and help with preservation. Stir the mixture over medium heat until the sugar has completely dissolved. This can take about 5-10 minutes, and you should see no granules left.

6. Boil the Mixture

• Heating the Mixture: Once the sugar is dissolved, turn up the heat to bring the mixture to a rolling boil. This is crucial for achieving the right jelly consistency.
• Monitoring Scum: As the mixture boils, you may notice scum forming on the surface. Skim this off with a spoon and discard it to keep your jelly clear.
• Testing for Setting Point: If using a thermometer, aim for a temperature of 105°C. If you’re using the saucer method, after boiling for about 8 minutes, remove one of the chilled saucers from the freezer. Place a teaspoon of the boiling liquid on the saucer and let it sit for a minute. Push your finger through the liquid; if it wrinkles, the jelly is ready. If it doesn’t, continue boiling for another minute and test again.

7. Jar the Jelly

• Pouring into Jars: Once the jelly has reached the correct consistency, remove it from the heat immediately. Carefully pour the hot jelly into sterilized jars, using a funnel to prevent spills. Fill the jars to about 1 cm from the top.
• Sealing the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. If using metal lids, ensure they are hot enough to create a vacuum seal as they cool.
• Cooling Process: Allow the jars to cool at room temperature. You should hear a popping sound as the jars seal, indicating they are airtight.

8. Storage

• Checking the Seal: Once the jars have cooled completely, check the seals by pressing down in the center of the lid. If it doesn't pop back, the jar is sealed. If it does pop back, refrigerate the jelly and use it soon.
• Storing Jars: Store the sealed jars in a cool, dark place, such as a pantry or cupboard. Properly sealed and stored, the jelly can last for up to a year.

Enjoy: Your homemade crab apple jelly is ready to be enjoyed! Spread it on toast, use it as a condiment, or incorporate it into recipes for an added fruity flavor.