Mrs. Coyle’s Crabapple Jelly

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Crabapple Jelly

Crabapple Jelly

It's nearly that time of year again. The time where we start gathering our Autumn produce from the Orchard at Renvyle House. With trees full of apples, plums, crabapples and pears, Tim and his crew in the kitchen will have a busy time of it. This recipe, from Mrs. Coyle, produces a beautiful jelly of clear rose colour, good with pork, cold meats and cheeses but especially on hot bread or toast.

  • Gather the apples as soon as they are ripe; don't wait for them all to fall.
  • Rinse them in a sink of cold water, picking them over for mushy bits, discard these or cut them out.
  • Empty apples into a large saucepan (no more than half- way up the side) cover with fresh, cold water and bring to the boil, stirring now and again.
  • When all the apples have burst and are now mushy take them off the heat and spoon into a jelly-bag. Suspend this overnight. Don't squeeze it as this will make the jelly cloudy.
  • Next Day, measure out the apple liquid and for every pint allow one lb of white sugar. Pour the apple liquid into a large, clean saucepan, bring to the boil then add the sugar and stir well to dissolve. Then keep boiling and stirring till setting point is reached, test either by waiting till the last drop on a stirred wooden spoon does not drop but holds on, or until a small spoonful on a saucer left in the fridge till cool forms a skin when pushed with a finger, or use a sugar thermometer.
  • Pour into sterilized jars (a jam funnel is a great help and avoids sticky rims) and cover with waxed discs and screw-top lids or cellophane discs as desired.Crabapples will also freeze well, but use only the prettiest, and are a lovely accompaniment to turkey, chicken and pork. Put straight from freezer into roasting pan with joint of pork, a chicken or turkey for the last 10-15 minutes of cooking. Remove carefully to place around roast on serving dish.

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