The perfect crab apple jelly recipe

Good with roast lamb, pork or game, serve with a cream tea use as a cake filling. In some savoury jellies, you add vinegar, but don’t do that with a crabapple – keep it as a sweet-based jelly. A spoonful provides a partner for lovely local cheeses, add a tang to sauces makes an excellent glaze to brush on meat before cooking. Mix some into casseroles at the end of cooking serve it for dessert alongside a baked local Bramley and some vanilla ice cream pop a blob into the centre of rice pudding for a change from jam. Come October, it goes wonderfully well with fresh pheasant , yet it’s not too upper-crust to grace a slice of hot buttered toast

Unbalanced

% Daily Values based on a 2,000 calorie diet