There is a selection of crab apple trees in my neighbours’s garden, and I raid them every year for enough to make jellies with. This year I chose the “Harry Baker” and “Adirondack” varieties. They make beautiful jewel-coloured jellies that have a delicate taste, and are delicious with hams and cheeses.

I use the Ballymaloe Cookery Course crab apple jelly recipe - they add geranium leaves, but that is optional. The lemon gives it a slight bite.

For the jelly bag I use a clean handkerchief suspended over a large bowl, with pegs to secure the sides. It works just as well. And it is best to leave it overnight to extract the most juice.

Crab Apple jelly is the one many of my friends ask for, a firm favourite with those who like to cook. I will try adding some quinces to it next year.