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by Pam Corbin

Crab apples fall into two camps – the native British ones that are found in country hedgerows and the pretty little ornamental ones that are often found in gardens and parks. Both mature in the autumn and their high pectin content means they are brilliant for making the most stunning pink jelly.

For this recipe you will need 4–5 sterlised jam jars (about 200ml/7fl oz each), refer to the Recipe Tips to learn how to sterilise jam jars.

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