6lb crab apples
3 pints water
Sugar (1lb per pint of liquid strained)
Wash the apples, cut away bruised & bad bits. Cut into quarters (with their cores and skin still on) Simmer for 60-90 minutes – until the fruit is pulped.
Strain the pulp through a jelly bag. For every pint of liquor gained, add 1 lb of sugar.
Boil to the jam setting point, and jar up as you would jam.
You can add root ginger to the apple if you want a bit of extra flavour.