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!
1 comment:
This crab apple jelly was amazing. When i was reading it i realize this is a good recipe for breakfast.
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