Roast pork and crab apple jelly

With the weather being atrocious this weekend we needed a roast dinner. We decided to have pork which we got from Puddledub at the Farmers Market. We had it with roast potatoes, mashed swede, carrots, cabbage and Yorkshire puddings. I have to say that the Yorkshire puddings rose really well. This is thanks to Andrew's mum giving me a great and easy to remember 2 cups of eggs, 2 cups of flour and 2 cups of milk. With this meal we had a lovely perry from Oliver's

With the Pork we had crab apple jelly as an apple sauce substitute. How we came about the crab apples is due to Andrew. He had gone to university to submit his thesis and noticed that the trees around the university were laden with crab apples. When he came back and he put his bag down it made a suspicious rustling. He had picked about 5 kilos of crab apples. We used the recipe found in the River Cottage Preserves Book. It was so easy to make and gave a jelly with a fantastic colour.


Crab apple jelly

• 2 kg Crab apples
• 2 Cinnamon sticks
• 3 Cloves
• Granulated sugar

Chop apples and simmer them and spices with 1.2 litres of water until soft

Strain in jelly bag overnight

Measure the juice and heat. When the juice is about to come to the boil, add sugar (450 g for every 600 ml of juice).

Boil rapidly for 10 mins until setting point is reached.

Pot in warm sterilised jars and seal.