Last Sunday while out on our walk through the forest my partner and I decided to visit one of our favourite foraging spots. In addition to being incredibly pretty it is also replete with Elder, Blackthorn and most importantly at this time of year, a sizeable crab apple tree.
To our delight the crab apple tree has an abundance of ripe fruit this year. We collected about a kilo of fruit, leaving behind a feast on the tree for wildlife and other foragers to enjoy.
Usually I use crab apples to make blackberry and apple jam. The high level of pectin in them ensures a good set without the need for adding a specialist jam sugar. This year however I decided to give making crab apple jelly a go instead. I could see in my minds eye as we gathered the fruit, jars filled with gorgeous clear jewel toned luciousness.
Unfortunately it hasn’t been a resounding successs. The amount of jelly is far less than I would have hoped and is very cloudy. In my haste to get going I didn’t pay enough attention to the recipe and suspect that I cooked the apples in too little water and for far too long.Â After leaving the mixture to strain through a jelly bag there was so little liquid that squeezing the mixture to get every last little bit liquid out was my only option. As a result the liquid was very cloudy and not the jewel like clarity I was dreaming of.
Being cloudy already I decided to throw caution to the wind and add a teaspoon of ground ginger, added sugar and heated the mix up until it was at setting point. There being such a small quantity it didn’t seem worth sterilising a jar, so i’ve decanted the jelly into a small bowl and plan to use it up over the next couple of days.
I’m hoping that it will make a nice accompaniment to bread and cheese (or to some ‘Gary’ for my vegan days) or maybe giving my breakfast porridge an extra zing by adding a spoonful.It seems I’m big on options but alas low on jelly. That being said, nothing is wasted. I’ve learnt a new skill and with some tweaks it will be better next time. But for now, i’m going to savour every mouthful of the little I have and enjoy it.
If anyone out there has more experience of jelly making and could give me few pointers it would be great to hear from you!