Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, crab apple and rosehip jelly. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Use up wild rosehips and crab apples in this sparkling jelly preserve - as good on toast as it is with roast meats. The rosehips will take much longer to cook, so put them in a pan with water to generously cover and bring to the boil. Crab Apples (and apples in general) are high in Pectin which is what you need to give Jams and Jellies a good set.
Crab Apple and Rosehip Jelly is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Crab Apple and Rosehip Jelly is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have crab apple and rosehip jelly using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Crab Apple and Rosehip Jelly:
- Take 1.5 kg crab apples
- Make ready 500 g rosehips
- Get 1.2 litres water
- Get Approx 900g granulated sugar
Crab apples are full of pectin so it's a perfect ingredient for jellies as it sets itself. I find it delicious served with meats so adding some fresh herbs When both the rosehips and apples are cooked, mix them together and gently mash them so that you have a liquidy pulp. Pour this into a jelly bag or. Rosehip and Crab Apple Jelly is a delicious recipe made from foraged fruits.
Steps to make Crab Apple and Rosehip Jelly:
- Wash the crab apples and roughly chop. Don’t peel or core the apples as this part of the fruit contains valuable pectin. Wash the rose hips and use a food processor to blitz them. Place the chopped apples and blitzed rosehips in a large heavy pan and add the water.
- Simmer until the fruit is soft and mushy - at this point use a potato masher to extract all the juice and pulp from the softened crab apples.
- To make a successful, clear and colourful jelly the juice needs to be extracted from the pulp by allowing it to slowly drip through a scalded ‘jelly bag’ or muslin cloth. Don’t be tempted to squeeze the juice through as this will make the jelly cloudy. Allow the pulp to drip overnight.
- Measure the juice and for every 600ml of liquid weigh out 459g sugar. Bring the juice to the boil and add the sugar. Stir in the sugar and bring back to boiling and boil rapidly until setting point is reached. You can test this by using the traditional cold saucer method.
- Pot into clean, sterile jars and seal. Enjoy!
This delightful preserve tastes lovely with both sweet and savoury dishes. making Sensational Preserves crab apple and clove jelly - nipitinthebud.co.uk. You may recall my tale of hunting the hedgerows in search of elusive. A delicious crab apple jelly recipe, made with fresh crab apples and without commercial pectin. A flexible recipe that can be adjusted to any size yield. Of course, then I had to bake up a batch of.
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