Crab Apple Jelly

Remember Tom picking ten kilos of Crab Apples from our tree? We finally managed to boil them all and here's the result. A perfectly pretty pink jelly.
If you fancy trying it (strangely satisfying and rather meditative I found) here's the quick recipe and tips.

Place apples in sauce pan and cover with water and bring to the boil for thirty mins until the crab apples are mushy. Take a potato masher and purée. Then place mixture into a muslin and hang over a bowl (I opted for a jam stand and muslin sack from www.Lakeland.co.uk not expensive and less fuss). Strain the mixture over night. Do not push it through as the mixture will become cloudy. Take liquid and for 600ml add juice of 1 lemon and 450g jam sugar. Mix together and bring to the boil for a rolling 40 mins (to test if its set place a plate in the fridge and put some of the mixture on the chilled plate. It should set slightly if it's ready). Then pour into sterilised Jam jars (again mine were from Lakeland as well as collected old jars). Sterilise by either pouring boiling water in them or putting in the oven for ten mins. Put the lids on straight away and let cool. Voila. It's seriously yummy. Don't worry if it sounds too complicated, I'm sure if you know me you'll be getting a jar soon enough...