Crabapple Jam

Crabapple jam is great for beginners because they are usually forged (therefore free!), naturally contain enough pectin to set, and are highly acidic.

You will need:

3.5kg crabapples
450g granulated sugar per pint of juice
10-12 jam jars

Method

1. Wash the apples, remove stems, and cut in half. Put the apples in a large saucepan along with just enough water to cover. Bring the water to the boil then reduce to a simmer.
Loosely cover with the lid and leave to simmer until the apples break down and turn to mush. (about an hour depending on size and ripeness)

2. Remove from the heat and spoon the mixture into a jelly bag suspended over a large saucepan. (You can use a piece of muslin or tea towel pegged to a large pot if you don’t have a jelly bag.)

3. Leave for a few hours or over night to allow all the clear juices from the apple mush to drip down. Do not squeeze as you want the juice to remain clear and free of pulp.

4. Wash and dry the jam jars. Place in a cold oven, with the lids alongside and turn the oven on to 120C. Allow to come to temperature and heat for at least 15 minutes or until the jam is ready to be bottled.

5. Meanwhile, use a jug to measure how many pints of juice you have collected and place it into a large saucepan. Add 450g sugar for every pint of juice you have. Add lemon juice now if desired. Heat the liquid and stir until the sugar has dissolved. Then bring to the rolling boil for 20 minutes. Skim off the froth periodically.



6. Test for setting by placing a small spoonful of the jam onto a saucer and placing in the fridge for 3 minutes. Once cool, run your finger through the jam and if it ripples and leaves a clear path, then it is ready. If not, then allow to boil for a further 5 minutes before testing again. (may take 40 minutes or more)

7. Once ready, remove the jam from the heat and the jars from the oven. Carefully ladle the hot jam into the hot jars and screw on the lids tightly. Wear rubber gloves to protect your hands from the heat and to give you a good grip.

8. Allow to cool at room temperature before storing in a cool dark place. The seal button in the lids will suddenly pop back down as the jam cools, as a sterile vacuum is created within the jar. Once open, store in the fridge.