Crab Apple
Jelly

You can make crab apple jelly and crab apple ‘membrillo’, the forager’s approximation of the Spanish quince cheese, from the same batch of fruit. Here’s how:

• 3lbs of crab apples
• Large bag of sugar
• Muslin cloth
• Used jam jars

Collect 3lbs of crab apples. There are a few varieties about in London, but beware lookalikes. To check that a fruit is an apple, cut it across the centre and check that it has 5 seeds arranged in a star shape.

Right. Chop the apples in half, put them in a pan and cover in water. Cook the apples down slowly until they’ve broken down into a soft mush. Strain the stewed apples through muslin for a few hours or overnight, and set aside the juice.

To make the membrillo, push the stewed apples through a sieve and into a pan. Match the quantity of apple puree with sugar, and boil until stiff. Spoon the mixture ramekins, and turn out onto a cheese board when set.

Now, use the juice to make the jelly. The principle is much the same as above. Match the juice with sugar to the ratio of 1 pint for each 1lb. Boil until the mixture begins to set, and add to sterilized jars and seal. The jelly should be clear and have a wonderful pink colour. Serve with game or cold meats.