Another bumper crop of crab apples and, as this was such a popular jelly when I made it last year, there is every reason to make it again. Crab apple jelly is not labour intensive to make, the jelly does not need long to set and even the scum is easy to control. Win, win!

3kg crab apples
pared rind of 2 lemons
1 cinnamon stick
6 cm piece of fresh ginger, scrubbed and crushed
450g granulated sugar for each 500ml of juice (or a lb of sugar to each pint of juice in imperial measurements)

Wash over the crab apples and cut away any bruised or bad patches. Put the crab apples into a preserving pan with the ginger, lemon rind, cinnamon stick and 2.4 litres of water. Bring to the boil and let simmer for 30-40 minutes, The apples will turn mushy.

When cool, strain them through muslin, preferably overnight.

The next day, measure the juice into the preserving pan and add the correct amount of sugar. Slowly bring to the boil, stirring to be sure the sugar is dissolved. Let it boil fiercely for 30 seconds, then reduce the heat to to a controlled boil and test after 10 minutes to see if the jelly will set. While it is cooking, the scum can be easily pushed with a wooden spoon to one side.

Makes six pots of jelly. Unopened jars will keep for a year but once a jar is opened, store it in the fridge.