Crab apple jelly is a staple foraging recipe and really easy to make too. If you don’t have a jelly bag, a coffee filter or a muslin square in a sieve over a bowl will do the job.

Crab apples are ready from late August onwards, depending on what type you can find. If you are unsure whether they are ripe or not, cut one open – if the seeds are dark brown, then they are ripe.

If you don’t have a crab apple tree in your garden, then you can find them growing in the woods and parks or I’ve heard that you can sometimes find them at a farmers market or farm shop, although I’ve never seen them for sale.

Crab apple jelly can be made in small quantities and there is already lots of pectin in them, so you don’t need to go out and buy special jam sugar. However, if you are nervous about it setting, then you can always slice in a lemon (with the pips) which will help.

The final colour of your jelly will depend on what colour your apples are, but as long as you don’t squeeze or prod the bag, it should be crystal clear.

Ingredients:
Crab apples
One lemon
White granulated sugar

Method:
Wash the crab apples and remove any spent blossoms (beards) and stems. However, if your apples are really tiny, you can leave them whole, but its best to cut off any bruises and if you are worried about any creatures lurking inside then cut them in half.

Place them in a saucepan, or a preserving pan if making a larger quantity, along with the sliced lemon and add enough water to almost cover the apples.

Bring the pan up to the boil and then simmer gently for around 40 minutes, or until the apples are soft and broken down, you can give them a gentle mash with a potato masher to help this along.

When ready, carefully fill your waiting jelly bag or prepared sieve and muslin with the fruit and leave to drain preferably overnight until every last drop has strained through. Just remember not to squeeze or ‘help’ the liquid come through, or your final jelly will be cloudy.

When you are ready to make the jelly, place a few plates into the freezer so that you can test if the jelly is ready to set.

Weigh the liquid and then weigh out three quarters of sugar to the liquid (I do admit to asking Alexa to help me with the sums!)

Place the liquid into a saucepan, add the sugar and stir over a medium heat until you are sure all the sugar has dissolved.

Turn the heat up until boiling and skim off any foam that rises to the surface. This will help your final jelly be as clear as possible.

Boil for around 8-10 minutes before testing to see if its ready to set. You can also use a candy thermometer. When it reaches 105°C/220°F, it should be at setting point, but the wrinkle test will work just as well.

Take a teaspoon of the jelly and drop it onto a cold plate and push with the back of a spoon. If it wrinkles, then it’s ready to pot.

Using a ladle and preferably a funnel, pot into sterilised jars and put the lids on right away.

Keep in a cool dark place until you are ready to use.

The little jars are great to take along on a picnic, but they also make nice gifts or part of a hamper

The jelly can be served as an accompaniment to roasted or grilled meat, or served on toast, muffins or scones.