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Spiced Crabapples   Veg   CD  ACC

 

Vegetarian  Fruit  Cold   Accompaniment   Conserve  Preserve  Preserves  Preserving

 

Ingredients

2.7kg/6lb Crab-apples, trimmed

900ml/30fl.oz. Water

3 strips Lemon Rind

450g/1lb Sugar

450ml/15 fl.oz. Red Wine Vinegar

2 Whole Cloves

1 x 5cm/2 inch Cinnamon Stick

3 Peppercorns

 

Instructions

 

1. Prepare the jars (see notes below).

 

2. Place the crabapples, lemon rind and water in a saucepan, bring to the boil then reduce the heat and simmer for 30-40 minutes or until the fruit is just tender.

 

3. Strain the crab-apples well, reserving the poaching liquid, and set aside.

 

4.  Place the sugar, vinegar and 900ml/30fl.oz. of the reserved liquid in a saucepan together with the spices and heat gently, stirring, until the sugar has dissolved.

 

5. Bring to the boil, boil rapidly for 1 minute then add the reserved crabapples, reduce the heat and simmer, uncovered, for about 30 minutes or until the liquid has reduced to a syrup coating consistency.

 

5. Remove the pan from the heat and remove the fruit with a slotted spoon (reserving the syrup) and fill the prepared jars to within 2.5cm/1 inch of the tops.

 

5.  Pour the syrup over the fruit in the jars to within 1cm/1/2 inch of the tops.

 

7. Cover, seal and label (see notes below).

 

 

Notes:    See also General preparations

 

Jars - Use jars which are free from cracks, chips or flaws. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.

 

Filling the jars –  Fill with the fruit to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  alcohol etc.) to within 1cm/ ½ inch of the top, making sure the fruit are completely covered with the liquid. Cover with a waxed disc (wax side down), Immediately  place a cellophane disc over the top then cover with a screw top lid.

 

Storage – Store in a cool dark place for 2-3 months before consuming.

 

 

 

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