Crab apple & Rosehip jelly

 Foraging diaries # 18 / Jam diaries # 13: Crab apple & Rosehip

The 1000ml of rosehip juice left over from the rosehip syrup recipe had to be used. The smell and taste of it was too good to be wasted. 

Darina Allen says that adding a couple of fistfuls of rosehips to the recipe of crab apple recipe makes rosehip jelly. Well, 1000ml of rosehip water is likely to have much more flavour than a couple of fistfuls of rosehips. I changed Darina's crab apple recipe to incorporate the rosehip juice and ended up with jelly that has part apple flavour and part rosehip flavour.

Serves: clear jelly (1230g) and cloudy jelly (420g).

Ingredients:

• 1kg apples, chopped but keep the peel
• 1000ml rosehip juice
• For the clear jelly:
• 640g sugar
• 1 lemon: zest and juice
• For the cloudy jelly:
• 190g sugar
• juice of ½ lemon

Method:

1. Wash the apples, cut into quarters, but do not remove either the peel or core. I started by not reading the recipe before starting to chop the apples so of course I peeled and took the core!! I rummaged in the bin and pulled out the peel that was in good condition and added it to the pan. I should have rummaged for the pits as well as they have plenty of pectin and it would have helped to reduce the jelly.
   
   
   
   
   
   
2. Put the apples into a stainless steel pan with the rosehip juice and the lemon zest.
   
   
   
   
   
   
3. Cook for about 30min until reduced to a pulp.
   
   
   
4. Pour the pulp into a jelly bag or in a muslin-lined sieve and allow to drip until all the juice has been extracted. I left it overnight and did not press the pulp.
   
   
   
   
   
   
5. Measure the juice into a clean bowl. I got 850ml. Reserve the remaining pulp.
6.  Add the juice into a pan and 450g sugar to each 600ml of juice.
7. Squeeze the lemon, strain the juice and add to the pan.
8. Bring to the boil and stir over a gentle heat until the sugar is dissolved.
   
   
   
9. Increase the heat and boil rapidly without stirring for about 8-10min.
10. Test for set and pot immediately.
11. Store in a cool, dark place.
    
    

I decided that the pulp was too good to be thrown away so I decided to make more jelly, non-clear jelly:

1. Press the pulp in the sieve to extract any remaining juice. I used my hands as well and it is a might exercise for the wrist muscles.
2. Measure the juice into a clean bowl. I got 250ml. 
3.  Add the juice into a pan and 450g sugar to each 600ml of juice.
4. Squeeze the lemon, strain the juice and add to the pan.
5. Bring to the boil and stir over a gentle heat until the sugar is dissolved.
6. Increase the heat and boil rapidly without stirring for about 8-10min.
7. Test for set and pot immediately.
8. Store in a cool, dark place.
   
   
   
   
   
   
   

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.