Wild Crab Apple & Rose Hip Jelly

Wild Crab Apple & Rose Hip Jelly

Print

by Evan Doyle Owner of Brooklodge & Macreddin Village

of County Wicklow  

Harvest time is always precious, whether down on The Farm or along The Hedgerows, The ‘big reap’ really only gets to be ‘BIG’ on certain years Read More
Share:
Prep Time

120 Minutes

Serves

A Party

Ingredients

  • 1.5kg of Wild Crab Apple
  • 0.5kg of Rose Hips
  • Cinnamon or spices
  • 1kg of Sugar & Water

Method

Simmer rosehips in a pot for 2 hours, press through a sieve.
Chop the apples bring to the boil and simmer separately until soft.
Combine the rosehip pulp, crab apples and juice and strain liquid through muslin, without forcing, overnight.

How to Finish:
First, take the clear liquid, place in a pot with sugar on a 50/50 basis (1 L Liquid to 1kg sugar) stir and boil rapidly until setting point, 106 degrees.
Skim and pour into sterilised jars, cover, and store in a cool dry place.
Second, twist the muslin and force the pulpy mixture through, pour into sterilised jars, cover, and store in a cool dry place.
Third, take the pulp, press through a sieve to remove cores and seeds.
Spread this on a dehydrator tray or baking tray. Dehydrate or place on baking trays in as low an oven as possible, overnight or until dry.

What you Get:
One set of ingredients, three results and no waste!
A clear Wild Rosehip and Wild Crab Apple Jelly: That works beautifully and simply toasted with a goat cheese or as an old-fashioned ‘Fruit Butter’ accompaniment with a vintage cheese. Also works a treat with pork, turkey or chicken and makes a great accompaniment with a traditional meatloaf or as the sweet ingredient if you’re making your own muffins.
Also a Cloudy Wild Rosehip and Wild Crab Apple Cordial: Perfect as a chilled cordial with water for the kids instead of the mainstream stuff, just add your own ‘sugar syrup recipe’ to slightly sweeten. Also perfect for the adults as ‘a teaspoon of autumn’ with a glass of bubbly. Chill well after opening or if needed, freeze.
Finally, a Dried Wild Rosehip and Wild Crab Apple Leather: Cut into cubes or thin slices, you can use it with your Granola or Muesli in the morning; check it out in your bread or scone recipes.

You may also like

  • Simnel Cake

    Ballymaloe House is home to the cooking dynasty of the Allen family, so you know you are in for a gastronomic treat when you dine here. This elegant country house has all the elements you will need to enjoy a relaxing full of great hospitality and of...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...
  • Bury the Hatchet Whiskey Cocktail

    Introduce yourself to the wonderful world of Irish Whiskey with this wonderful cocktail featured in Monika Coghlan's Craft Cocktails book.