Posted: 07/11/2016 at 21:07
I just wash the crab apples, stew them whole, stalk and all, in my largest pan with only enough water to cover them. Pour the softened fruit into a bowl with a muslin cloth draped in and over it. Tie the muslin cloth corners together, thread string through the loops and hang it from my over bench cupboard door handle. Let it drip overnight into the bowl. Measure the liquid next day and add 7 parts sugar to 10 parts liquid. ( that's the only ratio I've found) pour into a large pan and boil rapidly until setting point is reached.
It doesn't matter what colour your crab apples are, the jelly always comes out a lovely pink colour. If you want clear jelly dont squeeze the bag, if you don't mind cloudy jelly you can squeeze more juice out.