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Before you jump to Crab apple jelly recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some adjustments. These changes need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going a lot more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen alone offers you many small means by which energy and money can be saved. Eco-friendly living just isn't that tough. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let's go back to crab apple jelly recipe. You can have crab apple jelly using 5 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Crab apple jelly:
- Prepare 1 kg of crab apples halved.
- Provide 1 1/4 liter of water.
- Prepare 2 tbsp of lemon juice per litre of apple juice extracted.
- Get 6 of whole cloves per litre of juice obtained.
- Prepare 800 grams of sugar per litre of juice obtained.
Steps to make Crab apple jelly:
- Wash and halve the crab apples and put them in a pan with 1.25 litres of water.
- Boil it until fruit is soft. Strain through jelly bag. I strain it through sieve first..
- Measure the juice obtained. Don't try to rush it as if residue goes through the jelly will be cloudy..
- Measure amount of liquid as you will need to know to add the right amount of sugar: -800grams of sugar per litre of juice.
- Add also six cloves and two tablespoonful of lemon juice per litre of juice. Return to hob and bring to the boil..
- Boil until it reaches set point..
- Pot and cover..
- Heat treating may be advisable..
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