A wonderful spicy jelly that is great with turkey, hot or cold. Perfect with cheese, washed down with a cool glass of cider. First locate a crab apple tree and pick them late October, early November, cooking apples can be used as a substitute.

1kg crab apples
Half nutmeg
2 cinnamon sticks
2 star anise
10 cloves
4 bay leaves
Quarter teaspoon ground mace
4 piece of orange peal
Sugar
100ml cider vinegar

Wash the crab apples and chop into 2cm pieces, including skin and pips.
Add to a large pan, with spices and about 600ml of water.
Simmer with lid on for 1 ½ hours until the fruit is soft
Pour this mixture into a jelly bag or sieve lined with muslin.
Leave overnight (don’t force it through or your jelly will be cloudy)
The liquid will look cloudy, but don’t panic!
Add sugar (450g per 600ml of water) and vinegar.
Bring to the boil and cook until setting point is reached (105c), takes about 14 mins.
Skim any scum from the mixture.
After about 5 minutes the liquid will suddenly clear.
Pour into sterilised jar and store until required.

Sloe Jelly
Use 2lb sloes, juice & peel from a lemon and just cover with water
Boil until a pulp.
Pour this mixture into a jelly bag or sieve lined with muslin.
Leave overnight (don’t force it through or your jelly will be cloudy)
The liquid will look cloudy, but don’t panic!
Add sugar (450g per 600ml of water).
Bring to the boil and cook until setting point is reached (105c), takes about 14 mins.
Skim any scum from the mixture.
After about 5 minutes the liquid will suddenly clear.
If the jelly doesn’t set, add more lemon juice & sugar and reboil.
Pour into sterilised jar and store until required.

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