2020 is proving a bonanza year for many fruiting trees and a trip to the New Forest this week reinforced this news. Once all the juice is collected it is boiled with sugar for 40 using a 7 to 10 ratio of sugar to juice.

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The juice will keep in the fridge for a couple of days if necessary.

Crab apple and mint jelly. Boil for 20 minutes until the apples have started to disintegrate and then pour into a jelly bag or muslin over a pan or measuring jug and leave to drain overnight. Then simmer gently for about 40 minutes until the fruit is soft. Remove any scum with a slotted metal spoon.

Measure the juice and heat in a pan. Strain mixture through a fine cloth into large bowl. Jun 22 2014 - This is my lovely Apple and Mint Jelly made with crab apples and windfalls and such a pretty rosy colour with dark green flecks of mint suspended in it.

Put them in a preserving pan with 600ml 1 pint water and mint sprigs. Crab apple mint jelly December 5 2012 by Christina. Chop the apples dont peel or core them but remove any bruised flesh.

Crab-apple Jelly and Apple Mint Jelly produce from a bumper year. One plant has so many there is more to eat from the secondary florets than there was from the first main head. Test a few drops of jelly.

Allow liquid to drip through slowly do not squeeze or press pulp as this will make the jelly. Pour into a jelly bag on a frame or muslin tied to an upturned stool and leave to strain overnight. I mentioned picking the main heads of broccoli well already many of the plants have large secondary heads.

There are hundreds of crab-apple trees just loaded to dripping point with crab apples more than the Commoners livestock and deer will probably pick up. I also threw in a few mint leaves which I had purchased at the Farmers. Remember not to squeeze or the jelly will end up cloudyFor each litre of apple juice use 1kg of sugar and 25ml of lemon juice.

If the fruit is yellow and pale you can add a handful of redcurrants to make the final jelly. A ratio of 4-5 to 10 which worked fine and used some organic cane sugar found at the bulk section of a local store. Cover with a lid to minimize evaporation.

Once the sugar has dissolved slowly bring the pan to the boil and once at a rolling boil time for 15 minutes keep stirring then take off the heat. GBHD Eating and harvesting at the beginning of December. The amount of sugar you need will.

Spoon the apple pulp into a jelly bag or muslin cloth. I dialed down the sugar to about 23 of that ie. Add the cider vinegar and boil for 5 mins.

Chop the apples finely and cover with the water. Bring to the boil then simmer gently for 30 mins or until soft and pulpy stirring occasionally. Wash and drain the fruit then cut the apples in half and add to a large heavy-based saucepan with an equal quantity of water and the pared lemon zest.

Combine apples seeds water juice and mint in a large saucepan bring to boil reduce heat simmer for about 40 minutes or until apples are very soft. Bring to the boil then reduce the heat and simmer for 20-25 mins until the apples. You will need- Handful of mint 2lbs apples 1 lemon white wine vinegar - to be measured against the juice more mint - for the next stage sugar - to be measured against the juice 2 12 cups 1.

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