Measure the crab apple stock (it will be approximately 1 litre/1¾ pints). For every litre, measure out 600g/1lb 5oz granulated sugar. Pour the stock into a clean, large saucepan or preserving pan ...

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If you follow this recipe exactly, you should end up with appropriately one quart of apple stock, which is ready to use immediately, says Owens (it will last for up to one week in the refrigerator).

Apple jelly “With this, you can use crab apples because they are high in pectin, which is what makes it set. Alternatively, you can buy sugar with pectin in or a packet of pectin which will help ...