A variation on this crab apple jelly recipe is herb crab apple jelly – simply exchange the cloves for 50–100g/1¾–3½oz mint, sage, rosemary, thyme, basil or lavender sprigs, leaves or stems ...

Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours. Measure the juice and allow 450g/1lb preserving ...

Gift jars of apple jelly to friends and family at Christmas. This recipe is a great way to use up a glut of homegrown apples, ...

Once the jelly sets, spread the whipped cream over the apple layer. Cooling: Place the Alpine apple cake back in the refrigerator for at least 2 hours to allow everything to set well.