Gelée du Pomme au Calvados (Crab Apple and Calvados Jelly)
Gelée du Pomme au Calvados (Crab Apple and Calvados Jelly) is a traditional French recipe (from Normandy) for a classic jelly-like preserve of apples, sugar, lemon juice and calvados that's cooked until it reaches the setting point, potted in jars and which is typically served to accompany cheese. The full recipe is presented here and I hope you enjoy this classic French version of: Crab Apple and Calvados Jelly (Gelée du Pomme au Calvados).
Wash the apples, remove any blossom heads and cut out any bruised or damaged sections. Add the prepared crabapples to a saucepan and fill with just enough water to cover the fruit. Bring to a boil, reduce to a simmer and allow to cook for 25 minutes, or until the fruit is soft and pulpy.
Pour the fruit pulp into a jelly bag or a colander lined with several layers of muslin and allow to drip over night into a pan or bowl set underneath (don't squeeze the bag or be tempted to press down with a spoon as this will only cloud the jelly).
The following day, measure the juice and combine with the sugar at a ratio of 350g sugar per 500ml juice (a 7 to 10 ratio of sugar to juice, if being technical). Add the lemon juice, bring to a boil and cook until the sugar has dissolved. Reduce to a rolling boil and keep cooking for about 40 minutes, skimming-off any froth as it develops.
To test chill a plate in the fridge. When ready a teaspoon of the jelly will form a skin when dropped onto the plate and pushed with the back of your finger. Keep boiling for 5 more minutes then add the calvados and immediately pour into warmed, sterilized, jars and seal tightly whilst still warm. Store in a cool dark place until needed.
Note that you can use the strained fruit pulp to prepare fruit scrap vinegar.
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