CRABAPPLE JELLY

8 cups fresh crabappleswater as needed3 cups white sugar1 (3 inch) cinnamon stick (optional)Add all ingredients to list

Featured

How to Become a Morning Person
Getting up a little earlier can actually make your morning better—really.
provided by Centrum®
Directions
Prep
15 m
Ready In
15 m
Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

SCONES

METHOD
Step 1
Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Step 2
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Step 3
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
Step 4
Lightly dust a flat baking tray with plain flour.
Step 5
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.

Brilliantly light and tasty scones and so easy to make. This will be my standby when unexpected visitors show up. Yummy & scrummy. The secret is in not overworking the dough.

Delicious, easy to make. I put all the ingredients in my Kitchenaid mixer with the dough hook and they come out perfect every time. Yum!

Mmmmm, always my favourite party.