Try this trusted recipe at home to complement game dishes such as venison, pheasant breast or wild boar.
250g Crab Apples
Begin by washing the apples and removing all of the stalks. Then place in a saucepan and cover with water.
Bring to the boil and simmer for half an hour.
Once cooled, strain the pulp through a piece of muslin; this will help to keep the jelly nice and clear. Don’t be tempted to squeeze the pulp through the material as this will also make for a cloudy juice.Straining through a sieve is also a no no!
When measuring the sugar, you need to aim for 7 parts sugar to 10 parts Crab Apple juice.
Add the juice from the lemon and the sugar. Boil the mixture. While this is boiling, skim any white froth that rises to the surface (this again will help to keep it clear). Keep testing the jelly with a spoon to see if it is beginning to set. Once it is, allow to cool a little and pour into sterilized jars.
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