Crab Apple Jelly

Step one - pick the crab apples. We've got 3 trees, each of which produced prodigiously this year. Then, there is the cooking. this is more complicated than picking. Some recipes tell you to add the sugar and flavours at the cooking stage. In my experience this means you get a bag full of jelly, not juice. I cook down the fruit with just a little water, then put it into a mesh bag (or old tea towel) to drip into a glass bowl overnight. I like to see the colour of the liquor, that's why I use glass. Don't add too much water, it just makes weak liquor. You don't get much juice out of fruit, but what you get is really lovely.