Crab apple and herb or spice jelly

billieboy_2

floyd wrote: »

My jelly was made using eating apples, they had a slight tang but produced alot of thick sweet syrup when hung in the bag. I added lemon juice instead of vinegar and left the pips in a muslin bag to get a bit more from them during boiling.
I think rather than it being a problem of not enough pectin with mine it was that I am a 'nervous boiler' if that makes sense

Report back and let us know how you get on as I still have 9lbs of eating apples with another 20lbs on the way :eek: so need a few more ideas

But how did you extract the pips ? I've just realised you mean the lemon pips - I had visions of you hand picking all the apple pips out:rotfl: :rotfl: .

TBH the jam sugar is cheaper than ordinary sugar for some reason (got it in Asda) so as long as it doesn't turn out rock hard .............. If it does I'll know not to use the jam sugar next time! Will keep you posted.

billieboy_2

billieboy wrote: »

But how did you extract the pips ? I've just realised you mean the lemon pips - I had visions of you hand picking all the apple pips out:rotfl: :rotfl: .

TBH the jam sugar is cheaper than ordinary sugar for some reason (got it in Asda) so as long as it doesn't turn out rock hard .............. If it does I'll know not to use the jam sugar next time! Will keep you posted.

Well I've just made the blackberry and apple jelly with "eating" apples from next door and decided to use half jam sugar and half granulated and it's worked a treat:j . So I'm back out foraging for blackberries in the pouring rain again today!

floyd

Excellent, will try and get some blackberries during the week to go with my eating apples. Thanks for the feedback

Liney_2

Have now done crab apple and mint, crab apple and sage and crab apple and rosemary jellies - yum.

billieboy_2

Liney wrote: »

Have now done crab apple and mint, crab apple and sage and crab apple and rosemary jellies - yum.

I tried the quick apple and mint jelly (made with apple juice) during the week with lamb and it was gorgeous:j ! So I'm sure you'll enjoy your flavours. I might try the apple and rosemary this weekend as I've got a big bush in the garden. Although I think I'm going to have to make some more marrow chutney at the rate it's being eaten in our house:rotfl: . I'm finding it all a bit addictive.

moanymoany

I saw on 'Come Dine With Me' that someone had made chilli and apple jelly and that it was fab. Couldn't find the recipe on their site, but it was easy to find others and they were all the same.

Interestingly, one said you could use apple juice and I thought of Tesco value.

Anyhoo, near me there is an apple tree on public land. It has lovely red eaters, but some branches have masses of cherry sized crab apples. I picked loads and cooked them well with some water, then strained them through an old, thin teatowel.

The apple mix made one and quarter pints of juice and I used one pint juice to one pound sugar measurements. As I added the sugar I put in 2 teaspoons chilli flakes. You can use chopped fresh chilli, but most recipes said use the flakes.

I boiled it for about 10 minutes, until my magic jam thermometer said done.

It is in the jars and does taste and look lovely.

Only snag - it does make a scum as it boils and this should be skimmed off.

moanymoany

Had some of the jelly with cold chicken and it is lovely. Recommend it to those with excess apples.

motherkitty

I make marmalade (the stuff out of the can!) and the instructions tell you to add a knob of butter to disperse the scum. don't know if this would work with the jelly.
MK

Penelope_Penguin

Hi there :beer: I'll add this to the existing thread on crab apple jelly to keep ideas together

Penny. x

moanymoany

If your apple juice is quite diluted it takes longer to set. The jelly I made yesterday set in 10 minutes after a good rolling boil.

Have to say, since I got my sugar thermometer life is much easier. I would really recommend it.