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Spiced crab apple jelly with Scotch whisky
This light, tart yet fruity jelly is perfect on toast, as a glaze for roasting and with a cheeseboard too
Ingredients
- 1 kg crab apples
- 1 cinnamon cinnamon stick
- 3 allspice berries
- 5 cardamom cardamom pods lightly crushed
- 1 star anise
- 300 g sugar (note this is how much I used as it matched the amount of liquid I got. Remember you want 450g sugar for every 600ml juice)
- 4 tsp whisky
Instructions
- Place apples plus spices in a pan with just enough water to cover the fruit. Simmer for aboutb 15 minutes till fruit tender and press with potato masher
- Let the fruit pulp drain through a jelly bag/muslin lined sieve overnight (do NOT squeeze the bag)
- measure the resulting juice (I got 400ml so used 300g sugar)
- heat the juice and sugar till sugar dissolves and then booil rapidly till reaches 105C setting point
- spoon into sterilised jars and add 1 tsp whisky to each jar and stir through. Pop on the lids
Notes
Serve with pate or a cheeseboard as well as on toast. Use as a glaze for roasts too.
Crab apple jelly will keep for up to a year in a cool cupboard, once opened store in the fridge and use within a month.
I have measured servings as 1 tbsp of crab apple jelly. i got about 500g of jelly from this recipe.
Nutrition
Calories: 441kcalCarbohydrates: 112gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 305mgFiber: 7gSugar: 101gVitamin A: 139IUVitamin C: 12mgCalcium: 36mgIron: 1mg
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