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Cakes and Desserts
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Crab Apple Jelly

Crab apples are ready in September, I have two trees in my garden. One is a really small, deep red variety and the other a small greenish yellow variety. Both make wonderful jellies. The crab apple jelly is delicious with bread and cheese or cooked ham or with a roast Pork or Lamb and also stirred into a gravy for a lovely finish.


  • 2.5kg / 5 ½ lbs crab apples
  • Granulated sugar
  • 1.7 litres / 3 pints water
  • Salt and pepper
  • Olive oil
  • Knob of butter (optional)


  1. Wash the apples well, cut into quarters ( don’t peel or core ) and put into a preserving pan with the water. Do not use bruised apples.
  2. Bring to the boil and then simmer gently for about 1 ½ hours until the fruit is really soft and pulpy.
  3. Stir from time to time to prevent sticking and add a little more water if necessary.
  4. Spoon the mixture into a jelly bag and leave to strain for a few hours or overnight until all of the liquid has strained through.
  5. Do not push the mixture through the jelly bag. The juice should run clear , any pulp will make your jelly cloudy. Discard the pulp.
  6. Butter the base of a clean preserving pan.
  7. Measure the liquid and add to the pan with 450g / 1 lb sugar for each 600ml / 1 pint of the juice.
  8. Heat gently, stirring until the sugar has dissolved.
  9. Then boil rapidly for 8 – 10 minutes or until setting point is reached.
  10. To test for setting point , remove the pan from the heat and put a spoonful of the hot jelly on a cold side plate and leave to set. If it wrinkles when you push it with your finger it is set.
  11. If not set, boil gain for a minute or two and test again. And repeat until set.
  12. Pot up immediately and seal with a lid in warm sterilised jars.


For more Apple Inspiration check out my Recipes here. From Apple Tart to a really delicious Apple Crumble there are lots of options.

Will keep well for a year.

Crab Apple Picking



What a lovely morning!!!! I have been waiting for this class since before covid hit and it definitely didn’t disappoint- I enjoyed every minute- a beautiful Victoria Sponge- Scones to die for and fairy cakes -not to mention the melt in your mouth Chocolate brownies- pure indulgence

Sharon Callaghan

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