Crab Apple and Rosehip Jelly
Crab Apple and Rosehip Jelly

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, crab apple and rosehip jelly. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Thoroughly wash the rosehips and apples. Quick and simple with great results! Recipes for rosehips, crab apples & sloes that I've picked from the hedgerow.

Crab Apple and Rosehip Jelly is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Crab Apple and Rosehip Jelly is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have crab apple and rosehip jelly using 4 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Crab Apple and Rosehip Jelly:
  1. Take 1.5 kg crab apples
  2. Make ready 500 g rosehips
  3. Make ready 1.2 litres water
  4. Make ready Approx 900g granulated sugar

Rose Hip and Crab Apple Jelly is a fabulous recipe made from foraged fruits. This delicious preserve that tastes wonderful in both sweet and savoury dishes How to Make a Delightful Rosehip Liqueur. I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but it'll certainly cheer. A delicious crab apple jelly recipe, made with fresh crab apples and without commercial pectin.

Instructions to make Crab Apple and Rosehip Jelly:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pot into clean, sterile jars and seal. Enjoy!

A flexible recipe that can be adjusted to any size yield. Of course, then I had to bake up a batch of. It includes the following stories: The Bridal Night. Song Without Words. 'The Star That Bids The Shepherd Fold' (alternative title: The Shepherds). Crab apple jelly is one of our favourite crab apple recipes and is delicious spread on a piece of toast.

So that’s going to wrap it up for this exceptional food crab apple and rosehip jelly recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!