Step 1
In a large pot, combine the crab apple pieces with water, lemon peels, cinnamon sticks, pink peppercorns and ginger. Bring mixture to a boil on medium-high heat, reduce heat and simmer; 20 minutes. Add in the tea bags and simmer for another 5 to 10 minutes, or until crab apples are soft.
Step 2
Pour mixture into a strainer lined with cheesecloth, and set over another large pot. Allow apples to strain, pressing down to extract as much flavour as possible. If a clearer jelly is desired, allow the mixture to drip for several hours (or overnight).
Step 3
Discard solids. Add sugar, lemon juice, and apple cider vinegar to the crab apple juice. Place pot on medium-high heat and bring to a rolling boil, stirring continuously. Place a thermometer into the jelly. Once it comes to a rolling boil, stir and boil until jelly comes to 220ºF (104ºC). Once temperature is reached, take off heat and skim any foam off with a slotted spoon.
Step 4
Fill sterilized jars with hot crab apple jelly, leaving about ¼-inch of space from the rim. Wipe rims and seal with a lid; until tight. Allow jelly to stand, undisturbed, for 12 hours at room temperature. Once opened, make sure to jelly remains in the refrigerator.
*Have ready 5 to 6 (1 cup/240 ml) sterilized jars before proceeding with recipe.
*Place a plate or lid over the pieces of apple in the pot, in order to hold the apples down, before filling with water just enough to cover the apples.
*Try different flavoured teas with this recipe - green, earl grey, hibiscus all work wonderfully!
