Wednesday, August 21, 2013
Crab Apple Jelly
These lovely little crab apples gave the juice a beautiful colour, which produced a deep hued jelly. There was plenty of natural pectin to create the jell. In the second batch (the shorter jars) I added two sprigs of rosemary to flavour the jelly for roasts and port chops, one of my favourite uses for apple jelly. I love it on toast with bacon, too!