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Crab Apple and Rosehip Jelly
Crab Apple and Rosehip Jelly is a traditional British recipe for a classic jelly made from rose hip syrup that includes wild crab apples to provide the setting agent, pectin. The full recipe is presented here and I hope you enjoy this classic British version of: Crab Apple and Rosehip Jelly.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night straining)
Makes:
6 jars
Rating: 
Tags : Wild FoodBritish Recipes
Crabapples are a wonderful way of making any kind of jam or jelly set. You only need about a half a dozen in your jam mixture to make it set. This recipe is a true wild food classic in that it combines the setting and bulking-out properties of crabapples with the awesome flavour of that much under-appreciated wild food, rose hips.
Ingredients:
12
crab apples (or 3 cooking apples)
2kg ripe
rose hips
1.5l water
80g sugar per 100ml juice
350ml lemon juice
Method:
Wash the apples and wipe dry then cut into quarters (you don't have to core or remove the skin). Wash and pick the rose hips then add the fruit to a pan along with the water. Bring to a simmer and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night (do not press down as this will make the jelly cloudy).
The following day measure the volume of juice and heat in a pan. Add 75g of sugar per 100ml of liquid and stir until all the sugar has dissolved then stir-in the lemon juice. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for setting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Seal securely and store.
