A variation on this crab apple jelly recipe is herb crab apple jelly – simply exchange the cloves for 50–100g/1¾–3½oz mint, sage, rosemary, thyme, basil or lavender sprigs, leaves or stems ...

Next, he mixes pectin, sugar and butter and brings that mixture to a boil, then adds a little more sugar and butter and lets ...

In the scorching heat of summer, nature offers us cooling remedies — one of the most refreshing being the Ice Apple , also ...

This is the slow part — scoop all the contents of the saucepan into a jelly bag and set it over a big bowl or saucepan to drip into. Do not push the pulp through as the jelly will cloud over.

Cook until reduced to a pulp, approx 30 minutes. Turn the pulp into a jelly bag and allow to drip until all the juice has been extracted – usually overnight. Measure the juice into a preserving pan.