Fresh picked herbs make this a versatile summery jelly.
Jellies are another traditional way of preserving fruit. A more complicated process than either chutney or relishes, jelly making allows the flavour of wild berries and fruits to be tasted without the hassle of pips, stones or skins.
Apple juice is the base often using peelings and cores of apples used in the chutney making. Crellow use no artificial jelling agents or pectin, so as with any natural product the set or stiffness of the jelly varies from batch to batch and from fruit to fruit. Colour will also vary depending on the variety of apple or plum used.
All need to be kept refrigerated after opening and used within 4 weeks.
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