Kathleen's Crab Apple Jelly

Pick Crab Apples off tree.

Top and tail them, wash thoroughly, cut out any bruised bits.

Put in saucepan with enough water to just cover

Bring to boil then simmer 25 mins

pour into muslin strainer and leave overnight.

Take the juice and measure into a measuring jug.

HERE IS THE TRICKY BIT

You need to boil the juice with sugar at the ratio of 1 part juice to 0.7 parts sugar BY VOLUME

So for example: If you have 1 litre of juice, you then need 700mls of sugar
(measure it by volume in the measuring jug, NOT BY WEIGHT)

Bring to a boil and keep at a rolling boil for about 30-40 mins.

After about 25 mins, test the jam by seeing if it solidifies on the back of a chilled spoon.

When it does, pour into sterilised jars, put lids on while jelly is still warm.

Yum.