Such a beautiful August day up on the hill.

Having a wander around the garden, taking in the view. Watching the Kestrel hovering in the sky, flying over the fields in front of my garden hedge, his hunting ground. The air is fresh, its warm and there is a lovely breeze.

We have two Crab Apple trees either side of the opening up on to the top part of our garden where the view just opens out.


  • 4kg crab apples
  • 1Kg caster sugar
  • 1 lemon, juiced

Makes about 6 x 500ml jars

1 Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.

2 Bring to the boil and simmer until the fruit is soft (about 30 mins)

3 Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do not squeeze the bag or it will make the juice cloudy.

4 The next day, measure the juice, add the sugar in the ratio of 10 parts juice to 7 of sugar. Add

Some lemon juice, then bring to the boil, stirring to dissolve the sugar.

5 Keep at a rolling boil for 40 minutes, skimming off the froth, to test the set, chill a dessertspoon in the fridge.

6 When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilized preserving jars and tightly seal while still warm. Store in a cool, dark place.

Crab Apple jelly is good with roast lamb, pork or game.

A spoonful with some local Surrey cheese or even serve it for pudding with a baked apple and ice cream, local, of course.