Siúcra Granulated sugar
2 1/2 kg (6 lb) crab-apple
2 1/3 litre (4 pints) water
Cloves or bruised root ginger, optional
Wash and quarter the crab-apples, without peeling or coring. Put into a pan and add the water. Bring to the boil and simmer for about 1 1 /2 hours, or until the fruit is mashed, adding a little more water if necessary. A few cloves or some bruised root ginger may be added, while the apples are cooking, to give extra flavour.
Strain through a jelly cloth.Measure the extract then return to the pan with 450 g (1 lb) sugar to each 575 ml (1 pint) of extract.
Bring to the boil, stirring until the sugar has dissolved, then boil rapidly until setting point is reached.
Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).
Yield : With traditional Jelly recipes it is not possible to give a yield as this depends on the ripeness of the fruit and the amount of juice extracted from the pulp.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
Time for citrus
Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.