Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crab apple and rosehip jelly. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Crab Apple and Rosehip Jelly is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Crab Apple and Rosehip Jelly is something which I have loved my entire life. They're nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook crab apple and rosehip jelly using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crab Apple and Rosehip Jelly:

1. {Take 1.5 kg of crab apples.
2. {Make ready 500 g of rosehips.
3. {Take 1.2 litres of water.
4. {Take of Approx 900g granulated sugar.

Instructions to make Crab Apple and Rosehip Jelly:

1. Wash the crab apples and roughly chop. Don’t peel or core the apples as this part of the fruit contains valuable pectin. Wash the rose hips and use a food processor to blitz them. Place the chopped apples and blitzed rosehips in a large heavy pan and add the water..
2. Simmer until the fruit is soft and mushy - at this point use a potato masher to extract all the juice and pulp from the softened crab apples..
3. To make a successful, clear and colourful jelly the juice needs to be extracted from the pulp by allowing it to slowly drip through a scalded ‘jelly bag’ or muslin cloth. Don’t be tempted to squeeze the juice through as this will make the jelly cloudy. Allow the pulp to drip overnight..
4. Measure the juice and for every 600ml of liquid weigh out 459g sugar. Bring the juice to the boil and add the sugar. Stir in the sugar and bring back to boiling and boil rapidly until setting point is reached. You can test this by using the traditional cold saucer method..
5. Pot into clean, sterile jars and seal. Enjoy!.

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