So last weekend I made some crab apple jelly. Quite a lot of it as it turns out. After a day of letting the juice of our apples drip through a muslin bag (and some of those apples really were ‘ours’ as they were grown in our garden) we ended up with far more juice than we needed.
No worry – I made it all into jelly as I couldn’t see it go to waste, and the result was sixteen pots, plus one ramekin and a rice bowl full of the most beautiful, delicate pink jelly.
They look quite orange in that picture, but believe me – when you spread them on toast they are really a lovely rose colour.
We had the first of it on toast this morning and it confirmed what I always believed: crab apple jelly is my favourite sweet toast topping of all time (alright – second favourite after marmalade).
Yum.
(If you want to make your own, click here for Blagger’s crab apple jelly recipe)
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