It’s great to hear that the Longwood garden is producing abundantly this autumn and that the crab apples are plentiful. Please send some photos.
At the thought of it, I can almost taste the lovely jelly that Mum used to make to go with Sunday roasts, in particular game, but really with any roast meat. Crab apple was the usual, but also small jars of jelly made from hedgerow booty.
However, I have not yet found the Crab Apple Jelly Recipe but here is one for Rose Hip. (Have you found the jelly bag yet? It’s looks a bit like an upside down Gandalf felt hat – but a yellowy brown colour.)
All the best – let us know if the jams and preserves are a hit at the Humbie Hub. Carola x
ROSE HIP JELLY
(BTW folks, when I say/write ‘jelly’ I am not referring to ‘jello’ or the dessert type of jelly, it’s a clear jam-like condiment – similar to cranberry sauce that complements baked ham at Christmas.)
2lbs rose hips
2 pints (5 cups) water
Juice of 1 lemon
Wash hips and apples and chop roughly. Place fruit in separate pans & add half of the water to each. Add lemon juice to the hips. Bring both pans to the boil and simmer till fruit is soft. Place juice and pulp together in the jelly bag and hang over a large pot or clean container. Do not squeeze. Measure juice and allow 1lb (2 cups) sugar to each pint of juice (2 and 1/2 cups). Bring to boil and boil rapidly when sugar is dissolved. Skim and bottle in clear small jars. (Jellies can develop a bit of a furry surface mould – which is harmless – but that’s why I recommend small jars – because they are eaten up faster!)